Unagi Don Unadon Recipe

I absolutely love this Unagi Don recipe because it’s the perfect combination of savory and sweet, and it transports me to a cozy Japanese restaurant without leaving my kitchen. The tender grilled eel glazed with that rich homemade sauce just melts in your mouth, and it’s a seriously impressive dish to whip up for friends or a low-key self-care night.

One of my favorite Japanese dishes to recreate is Unagi Don, or Unadon, which features succulent grilled eel fillets served atop a bed of perfectly steamed Japanese short-grain rice. I love how the soy sauce, mirin, and sake come together to form a rich, savory glaze, and I adore the optional garnishes of nori and green onions almost as much as I do the eel.

Ingredients

Grilled eel, or unagi, is rich not only in protein but also in omega-3 fatty acids.

These two nutrients do wonders for the flavor of grilled eel, making it taste even better than it would otherwise.

Rice, short and round, has all the ideal starch, which makes it seem a) too sticky to fall apart even when it is too dry to be palatable, or b) too dry to seem truly sticky, but somehow still manages to cling together in right-in-the-mouth proportions.

Still, when it comes to sushi, it is not just any rice, nor just any combination of ingredients that will yield the proper outcome.

Soy sauce: Contributes savory flavor and saltiness; boosts taste magnitudes.

Mirin (sweet rice wine): Sweet and deep, it balances the savory elements.

Sake (rice wine): Contributes to both layered flavors and an aromatic profile that is the envy of other beverages.

Sweetness balances soy sauce and mirin with sugar.

Sodium chloride: Boosts taste, use in light applications.

Ingredient Quantities

• 2 fillets of unagi (grilled eel, pre-cooked or fresh)
• 2 cups of Japanese short-grain rice
• 1/4 cup of soy sauce
• 1/4 cup of mirin (sweet rice wine)
• 2 tablespoons of sake (rice wine)
• 2 tablespoons of sugar
• Pinch of salt
• Pepper to taste
• Japanese pickles (optional, for garnish)
• Freshly chopped green onions (optional, for garnish)
• Nori (seaweed), cut into thin strips (optional, for garnish)

Instructions

1. Wash the rice in cold water until the water runs clear; then, using your rice cooker or a pot, prepare the rice in 2 1/2 cups of water according to the instructions for your particular model.

2. As the rice cooks, in a small saucepan, combine soy sauce, mirin, sake, and sugar. Stir and let the mixture simmer over medium heat until the sugar completely dissolves and creates an unagi sauce.

3. Add a pinch of salt and pepper to the sauce to taste. Let it simmer gently until it thickens slightly, then remove from heat.

4. If you are using pre-cooked unagi, proceed directly to step
5. For fresh unagi, grill the fillets over medium heat until they’re done.

5. Generously brush the sauce you prepared onto the unagi fillets. Make sure they are well-coated.

6. Once the rice has been cooked, use a fork to fluff it and split it between two bowls.

7. Each unagi fillet should be placed on top of the rice in the bowls.

8. Add even more unagi sauce to the fillets and rice to pump up the flavor.

9. Recommended garnishes for your unagi don include Japanese pickles, finely chopped green onions, and thin strips of nori.

10. Enjoy your homemade Unagi Don by serving it right away.

Equipment Needed

1. Rice cooker or pot
2. Small saucepan
3. Mixing spoon
4. Grilling equipment (if using fresh unagi)
5. Basting brush
6. Fork
7. Bowls for serving
8. Knife (for garnishes, if used)
9. Cutting board (for garnishes, if used)

FAQ

• Q: Can I use frozen unagi fillets for Unadon?A: Yes, you can use frozen unagi fillets. Just be sure to thaw them correctly before cooking.
• Q: What kind of rice is best for Unadon?Unadon is best served with short-grain Japanese rice because it has the ideal qualities of texture and stickiness.
• Q: How should I cook the rice for Unadon?A: Wash the rice very well; consume a large amount of clean water until the rice is not so white anymore. Then, proceed to consume the rice either in a rice cooker or on the stove, using the absorption method.
• Q: Is there a substitute for mirin in the recipe?A: If you lack mirin, you can substitute it with a mixture of sake and sugar, adjusting it to your taste.
• Q: How do I make the sauce for Unadon?Soy sauce, mirin, sake, and sugar are combined in a small pot. They are brought to a simmer while being stirred. Then, they are allowed to reduce slightly, which gives the sauce some thickness.
• Q: Can I add other garnishes besides the ones listed?Certainly! You are welcome to add any extra garnishes, such as toasted sesame seeds or grated wasabi, to boost the flavor of the dish.

Substitutions and Variations

You can use sushi rice or medium-grain rice instead of Japanese short-grain rice.
If you cannot find mirin, you can substitute it with a mixture of 1 part sugar to 3 parts sake.
You can use regular rice wine or dry sherry as a substitute for sake.
Tamari or coconut aminos can be used as alternative options to soy sauce.
Finding Japanese pickles can be difficult, so unique garnishes like cucumber pickles or kimchi could suffice.

Pro Tips

1. Perfect the Rice For the best texture, let the washed rice soak in water for about 30 minutes before cooking. This helps the grains absorb water evenly, resulting in fluffier rice.

2. Sauce Consistency Simmer the sauce on low heat until it reaches a syrup-like thickness. This will help it cling better to the unagi and impart a deeper flavor to the dish.

3. Fresh Unagi Tip If you’re using fresh unagi, a quick step before grilling is to apply a light coat of sake. This helps to eliminate any strong fishy odor and enhances the flavor.

4. Garnish Freshness Prepare garnishes like green onions and nori strips just before serving for optimal freshness and flavor. This will add a bright contrast to the savory unagi.

5. Nori Toasting Lightly toast the nori before cutting it into strips. This enhances its flavor and provides a delightful crunch, complementing the soft textures of the rice and unagi.