Unadon (Grilled Eel Bowl)
Recreate the high-end Tokyo Unagi restaurant experience with this easy, glossy, and sweet caramelized Grilled Eel Bowl (Unadon).
Course Curry & Rice Bowls
Unadon is a luxurious, high-end Japanese rice bowl featuring succulent fillets of grilled freshwater eel (Unagi) glazed repeatedly in a sweet, thick, and smoky caramelized soy sauce reduction over hot rice.
Ingredients (2 Servings)
- 1 pre-cooked vacuum-packed grilled Unagi fillet (available at Japanese grocery stores)
- 2 tbsp Sake (for steaming)
- Unagi Sauce: 3 tbsp Soy sauce, 3 tbsp Mirin, 2 tbsp Sugar, 1 tbsp Sake
- 2 bowls of hot Steamed Japanese Rice
- Sansho pepper powder (aromatic Japanese ground pepper, essential for serving)
Instructions
- Make thick Unagi sauce: In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer over low heat for 4-5 minutes until it reduces into a thick, syrupy, and glossy sauce. Set aside.
- Reheat & Plump unagi: Cut your unagi fillet in half. Place in a baking tray skin-side down, sprinkle with 2 tablespoons of sake, cover tightly with foil, and bake at 180°C (350°F) for 5-6 minutes. The sake steam removes any fishiness and makes the eel incredibly soft and plump.
- Caramelize top: Remove foil, brush a generous layer of your homemade thick unagi sauce over the top of the eel, and broiler in the oven for 1-2 minutes until bubbling and smoky.
- Assemble the bowl: Drizzle a spoonful of unagi sauce directly over the hot bowls of steamed rice. Lay a piece of glossy caramelized eel flat over the rice bed.
- Finish: Drizzle a tiny bit more sauce on top and finish with a dusting of citrusy Sansho pepper. Enjoy this premium treat!
Keyword Eel, Luxury, Quick, Rice Bowl, Seafood, Sweet Glaze