Unadon (Grilled Eel Bowl)
The undisputed king of summer stamina food in Japan. An incredibly rich, fatty, and smoky grilled freshwater eel (Unagi) is heavily glazed in a dark, sweet soy lacquer and served piping hot over a bed of premium steamed white rice.
Ingredients
- 1 large Grilled Unagi fillet freshwater eel
- 2 cups Hot steamed short-grain white rice
- 3 tbsp Unagi sauce Eel sauce, sweet soy glaze
- 1 pinch Sansho pepper Japanese green peppercorn powder
Instructions
- Heat the Unagi: If using a pre-grilled, vacuum-sealed Unagi fillet, remove it from the packaging. To make it incredibly tender and fluffy, place the fillet on a piece of aluminum foil and sprinkle 1 tablespoon of Sake or water over it. Wrap the foil loosely and bake or broil it for 5 minutes until steaming hot and soft.
- Prepare the Rice: Scoop the hot, freshly steamed white rice into a deep, wide serving bowl (or a traditional lacquered box called a Jubako).
- Glaze the Rice: Drizzle 1 tablespoon of the thick, sweet Unagi sauce directly over the bare white rice. This allows the sauce to soak into the grains.
- Assemble: Carefully lift the hot, soft eel fillet and lay it beautifully over the bed of rice.
- Glaze and Garnish: Brush or drizzle the remaining thick Unagi sauce generously over the top of the eel so it shines. Sprinkle lightly with Sansho pepper (the citrusy, tingling spice is essential for cutting the richness of the eel). Serve instantly.
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