Unagi Don

The Unagi Don is a beautiful bowl of Japanese comfort food that brings together perfectly grilled eel and sticky rice, glazed with a sweet-savory sauce. The eel’s caramelized coating adds a delightful umami flavor that’s balanced by the richness of the rice and the crispness of garnishes like green onions and sesame seeds.

This dish is not only delicious but also simple to prepare. It’s a great option for a quick weeknight dinner or a satisfying lunch. The sweet and savory sauce perfectly complements the delicate eel, and you can customize your toppings with pickled ginger or nori for an extra burst of flavor. This meal is a great introduction to traditional Japanese flavors with an easy-to-make recipe!

Full recipe:

Ingredients:

• 2 eel fillets (unagi)

• 2 cups cooked Japanese short-grain rice

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon mirin

• 1 tablespoon sake

• 1 teaspoon sugar

• 1/2 teaspoon grated ginger

• 1 teaspoon toasted sesame seeds

• 1 tablespoon sliced green onions

• Pickled ginger (optional for garnish)

• Nori sheets (optional for garnish)

Directions:

1. Heat sesame oil in a grill pan or skillet over medium heat. Grill the eel fillets for 3-4 minutes on each side until they are fully cooked and slightly charred.

2. While the eel is grilling, in a small bowl, combine soy sauce, mirin, sake, sugar, and grated ginger. Stir until the sugar dissolves and the mixture is well blended.

3. Once the eel is done, brush it with the sauce mixture, letting it caramelize slightly on the fillets.

4. Serve the grilled eel on top of a bowl of warm cooked rice.

5. Drizzle extra sauce over the eel and garnish with toasted sesame seeds, green onions, and optional pickled ginger or nori.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 420 kcal | Servings: 2 servings

The History of Unagi Don

The history of Unagi Don is deeply intertwined with Japanese culinary traditions. Eel has been consumed in Japan for centuries, particularly during the Edo period (1603–1868), when it was believed to have medicinal benefits. It was considered a tonic to boost stamina and energy, especially during the hot summer months. This belief led to the tradition of eating eel on specific days during the summer, especially on “Doyo no Ushi no Hi,” the hottest day of the year in Japan, when people would eat eel to increase their vitality.

Unagi Don, as we know it today, became popular as a fast and easy meal option, especially in the bustling urban centers of Japan. Traditionally served in a donburi bowl, the dish offers a satisfying combination of protein and carbohydrates, making it both filling and nutritious. Over time, it has become a staple not just in restaurants but also in home cooking, with many variations appearing to cater to different tastes.

Cultural Significance of Unagi Don

Unagi Don holds a special place in Japanese culture, especially when it comes to seasonal eating. As mentioned earlier, eel is particularly popular during the summer months, and the dish is linked to the Japanese custom of eating foods that are believed to help combat the summer heat. The richness of unagi, combined with the energizing properties attributed to it, makes Unagi Don an important part of Japanese seasonal food culture.

Moreover, Unagi Don is often enjoyed during celebrations or gatherings, such as family dinners, and it’s also a popular item in Japanese bento boxes. The grilled eel’s glossy sheen and the tantalizing scent of the tare glaze make it a visually appealing and aromatic dish, perfect for both casual meals and special occasions.

How Unagi Don Is Made

The preparation of Unagi Don is relatively simple, but it requires the right technique to ensure that the eel is perfectly cooked. The eel is typically grilled over charcoal, a method known as “kabayaki,” which imparts a smoky flavor to the fish. After grilling, the eel is glazed with tare, a sweet and savory sauce that enhances the natural umami flavor of the eel.

Once the eel is cooked, it is placed over a steaming bowl of rice. The combination of the tender, juicy eel with the soft, warm rice creates a harmonious dish. The tare sauce is then drizzled over the top, adding depth of flavor and a glossy finish. Garnishes such as toasted sesame seeds, sliced green onions, and sometimes pickled ginger or nori are added for extra texture and flavor.

Variations of Unagi Don

While the traditional version of Unagi Don consists of grilled eel served on a bed of rice, there are several variations of the dish that you might encounter. Some restaurants offer unagi don with additional toppings, such as scrambled egg, avocado, or even a dash of wasabi for a modern twist. In some cases, the eel may be served in a different type of sauce or with a different preparation method.

Another variation of Unagi Don is “Unaju,” where the grilled eel is served in a lacquered box rather than a bowl. This presentation is often seen in more formal or ceremonial settings. The box is typically filled with a larger portion of rice, and the eel is placed on top with a generous amount of tare sauce. Unaju is typically reserved for special occasions and is a more luxurious presentation of the dish.

Health Benefits of Unagi Don

Eel, the main ingredient in Unagi Don, is rich in protein, vitamins, and minerals, making it a highly nutritious dish. It is an excellent source of omega-3 fatty acids, which are beneficial for heart health, reducing inflammation, and promoting brain function. The vitamins A and D found in eel are important for maintaining healthy skin, vision, and bones, while the high levels of iron and calcium in eel contribute to healthy blood circulation and strong bones.

The rice used in Unagi Don is a great source of carbohydrates, providing energy and helping to balance the richness of the eel. The combination of protein from the eel and carbohydrates from the rice makes Unagi Don a well-rounded meal that can provide a boost of energy, especially during hot summer days.

Tips for Making Perfect Unagi Don

To make the perfect Unagi Don at home, there are a few key tips to keep in mind. First, choose high-quality eel that is fresh and well-prepared. If you’re unable to find fresh eel, many stores sell frozen eel that has already been grilled and glazed, which can be a convenient option.

Grilling the eel over charcoal or using a grill pan will provide the best flavor, as the smokiness enhances the taste of the eel. Be sure to glaze the eel with tare while it’s still on the grill to create that signature glossy finish. The rice should be short-grain Japanese rice, as it is sticky and helps to hold the eel in place when served.

Another tip is to serve the dish immediately after preparing it. Unagi Don is best enjoyed when the eel is hot and the rice is warm, allowing the flavors to meld together perfectly. If you’re looking to add a bit of texture and flavor, consider garnishing with toasted sesame seeds, green onions, or even a small side of pickled ginger.

Conclusion

Unagi Don is a beloved dish in Japanese cuisine, offering a perfect balance of flavors, textures, and cultural significance. Whether you enjoy it as a quick weeknight meal or as part of a celebratory feast, this dish is sure to satisfy your cravings for rich, flavorful food. With its tender grilled eel, sweet-savory tare sauce, and soft rice, Unagi Don remains a timeless favorite that continues to bring joy to food lovers around the world. Whether you are enjoying it at a restaurant or making it at home, Unagi Don is a dish that celebrates the delicious simplicity of Japanese cooking and the joys of good food shared with loved ones.