Unadon Grilled Eel Bowl

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Unadon is a beloved Japanese rice bowl starring tender grilled freshwater eel lacquered in a sweet-savory soy glaze and laid over a bed of steaming short-grain rice. A quick homemade tare brings together the same deep umami you find in specialty restaurants. It's a comforting, satisfying meal that feels both humble and luxurious.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 72 gCarbs
• 1 gFiber
• 12 gSugar
• 30 gProtein
• 1180 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the Rice

• 2 cups (400 g) Japanese short-grain rice
• 2 1/4 cups (540 ml) cold water
• 1/4 tsp salt

For the Eel and Tare Sauce

• 4 fillets (about 120 g each) pre-cooked unagi kabayaki
• 1/3 cup (80 ml) soy sauce
• 1/3 cup (80 ml) mirin
• 3 tbsp sake
• 2 tbsp granulated sugar
• 1 tbsp honey

For Garnish

• 2 scallions, thinly sliced
• 1 sheet nori, cut into thin strips
• 1/2 tsp sansho pepper or freshly ground black pepper
• 1 tsp toasted white sesame seeds
• Pickled cucumber slices, for serving

Directions

1. Rinse the rice in cold water 3-4 times until the water runs clear, then drain and let rest for 15 minutes. Combine with the 2 1/4 cups water and salt in a rice cooker and start cooking, or bring to a boil in a heavy pot, cover, reduce heat to low, and cook for 18 minutes. Remove from heat and let steam, covered, for 10 minutes.
2. While the rice cooks, prepare the tare: combine soy sauce, mirin, sake, sugar, and honey in a small saucepan. Bring to a gentle simmer over medium heat and cook for 4-5 minutes, stirring, until slightly syrupy and reduced by about one-third.
3. Pat the unagi fillets dry with paper towels. Using a sharp knife, carefully slice each fillet lengthwise into two long strips, then cut each strip into 2-3 inch pieces suitable for laying over rice.
4. Preheat a broiler or grill pan to medium-high. Lightly brush the eel pieces on both sides with about one-third of the tare sauce. Broil or grill for 2-3 minutes per side until heated through, edges just begin to caramelize, and the surface is glossy.
5. Fluff the cooked rice with a wet wooden spoon and divide evenly among 4 deep bowls, shaping it gently into a flat layer. Arrange the warm grilled eel in a single layer over the rice, slightly overlapping.
6. Drizzle each bowl generously with the remaining warm tare sauce, letting some pool at the base of the rice. Top with sliced scallions, nori strips, sesame seeds, and a light dusting of sansho pepper. Serve immediately with pickled cucumber on the side.

Cook’s Notes

• Pre-cooked frozen unagi from a Japanese market is the easiest and most reliable choice for home cooks; thaw it overnight in the refrigerator before use.
• Do not overcook the eel under the broiler or it will turn rubbery and lose its silky texture; just a quick 2-3 minutes per side is plenty.
• For a richer bowl, add a soft-boiled egg (ajitsuke tamago) or a sheet of toasted nori tucked along the side of the rice.
• If you cannot find sansho pepper, a small pinch of fresh lemon zest and black pepper mimics its citrusy heat.
• Leftover tare sauce keeps in a sealed jar in the refrigerator for up to 2 weeks and is excellent on grilled chicken, tofu, or salmon.

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