Unadon, or Japanese grilled eel rice bowl, is a flavorful dish where tender, glazed eel is served over a bed of rice with a sweet and savory tare sauce. This simple cooking method enhances the eel’s texture, making it extra soft and fluffy. Follow this easy step-by-step recipe to prepare restaurant-quality unadon at home!
Unadon
Difficulty: ★★★★☆Servings
1
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 grilled unagi (eel),
(Substitute: Store-bought grilled eel from an Asian supermarket)1 packet unagi sauce (tare)
(Substitute: Homemade tare – mix 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, and 1 tbsp sake, simmer until thickened)1 packet sansho pepper (Japanese mountain pepper), optional
Cooking sake, as needed
Steamed Japanese rice (as much as you like)
Directions
- Steam the Eel for a Soft & Fluffy Texture
Place the grilled unagi (eel) in a non-stick pan over low heat.
Add a splash of cooking sake (about 1 tbsp) to help steam the eel and enhance its moisture.
Cover with a lid and let it steam until the sake evaporates completely (about 2–3 minutes).
This step removes any excess oil and makes the eel soft and tender. - Prepare the Rice
While the eel is steaming, scoop steamed Japanese rice into a donburi (deep rice bowl). - Add the Sauce to the Rice & Eel
Drizzle half of the unagi sauce (tare) evenly over the rice for extra flavor.
Pour the remaining tare sauce over the eel in the pan and let it warm up for 30 seconds, ensuring it coats the eel evenly. - Assemble the Unadon
Carefully place the eel on top of the rice.
Drizzle any remaining sauce over the bowl. - Garnish & Serve
Sprinkle sansho pepper to add a slightly spicy, citrusy aroma (optional).
Serve immediately and enjoy!
Notes
- ✔ For the best texture: Always steam the eel with sake to make it soft and fluffy.
✔ For extra sauce: If you prefer a stronger flavor, brush additional tare sauce on the eel just before serving.
✔ For a restaurant-style presentation: Cut the eel into smaller pieces (halves or thirds) before placing them on the rice.
✔ For a kid-friendly version: Divide one eel into smaller pieces and serve in a smaller bowl for portion control.
✔ Storage: Leftover unagi can be stored in the refrigerator for up to 2 days and reheated by steaming with sake.