Japanese Unagi Don (Grilled Eel Rice), or Unadon, is a luxurious and beloved dish featuring perfectly grilled freshwater eel glazed with a rich, sweet-savory tare sauce, served over steaming hot Japanese rice.
This dish exemplifies the harmony and simplicity of Japanese cuisine—clean ingredients treated with care to bring out their fullest flavor. Traditionally enjoyed during the summer, particularly on the Doyo no Ushi no Hi (Midsummer Day of the Ox), Unagi Don is both nourishing and energizing. From the caramelized skin to the tender, fatty flesh and the glossy sauce dripping onto rice, every bite of Unagi Don offers umami-rich satisfaction.
Table of Contents
Ingredients
For the Eel and Sauce:
- 2 fillets of unagi (freshwater eel), about 200–250g each
- ½ cup soy sauce
- ½ cup mirin (sweet rice wine)
- ¼ cup sake
- 3 tbsp sugar
For the Rice:
- 2 cups Japanese short-grain rice
- 2¼ cups water
- 1 tbsp rice vinegar (optional, for extra fluffiness)
For Garnish:
- Sansho pepper (Japanese mountain pepper) or black pepper
- Sliced spring onions or chopped mitsuba (optional)
- Pickled daikon or ginger on the side (optional)
Serves
Serves: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Step-by-Step Instructions
Step 1: Cook the Rice
- Wash the short-grain rice thoroughly in cold water until the water runs clear.
- Combine rice and water in a rice cooker or pot and cook according to instructions.
- Once done, fluff the rice with a paddle and keep warm.
Step 2: Prepare the Unagi Sauce (Tare)
- In a saucepan over medium heat, combine soy sauce, mirin, sake, and sugar.
- Stir well and bring to a gentle boil.
- Reduce the heat to low and simmer for 15–20 minutes until the sauce thickens slightly.
- Remove from heat and set aside. It will thicken more as it cools.
Step 3: Grill or Broil the Eel
- If using frozen pre-cooked unagi: Thaw, then broil or grill for 5–6 minutes until heated through.
- If using fresh eel:
- Pat the fillets dry.
- Grill skin-side down first over medium heat for 5–6 minutes.
- Flip and brush with tare sauce.
- Grill for another 4–5 minutes, brushing more sauce twice until caramelized.
Step 4: Assemble the Donburi
- Divide the cooked rice between two donburi bowls.
- Slice each grilled eel fillet into bite-sized strips.
- Place the eel slices neatly over the rice.
- Drizzle more tare sauce on top.
- Garnish with a pinch of sansho pepper and optional spring onions.
Serving Suggestions
- Classic Presentation: Serve hot in a donburi bowl with miso soup and pickled vegetables.
- With Sake or Green Tea: A light drink enhances the eel’s richness.
- For Special Occasions: Add a side of chawanmushi (savory egg custard) or Japanese pickles.
- With Salad: Serve alongside a cold seaweed or cucumber salad to balance the dish’s warmth.
Tips for Perfect Unagi Don
- Use High-Quality Eel: Fresh or premium frozen unagi delivers the best taste and texture.
- Don’t Overcook: Eel should be slightly crispy outside but tender and moist inside.
- Layer the Sauce: Baste the eel multiple times while grilling for maximum flavor depth.
- Fluffy Rice is Essential: The rice should be sticky but not mushy.
- Serve Immediately: The contrast of hot eel and warm rice is essential for the experience.
Healthier Alternatives
- Less Sugar in Sauce: Reduce sugar to 2 tbsp or substitute with monk fruit or stevia for a low-GI version.
- Brown Rice Substitute: Swap white rice with Japanese brown rice for added fiber.
- Oven-Baked Eel: Instead of pan-frying or grilling, bake for a less oily finish.
- Use Half-Portions: Serve smaller eel portions with a bigger vegetable side for calorie control.
- Low-Sodium Soy Sauce: Maintain umami with lower salt levels.
Creative Variations
- Unagi Sushi Roll: Roll the grilled eel with sushi rice and cucumber for a maki-style treat.
- Unagi Hand Roll: Wrap eel and rice in a crisp nori cone for on-the-go elegance.
- Eel Temaki Bowl: Top rice with unagi, avocado, and pickled radish for a modern rice bowl.
- Spicy Unagi Don: Add a touch of sriracha or chili oil for heat lovers.
- Vegetarian “Unagi” Don: Use eggplant or tofu brushed with tare sauce and grilled for a vegan version.
Common Mistakes to Avoid
- Using Raw Unagi Without Pre-Cooking Knowledge: Eel must be cleaned, gutted, and cooked carefully. If unsure, buy pre-cooked unagi.
- Burning the Sauce: Sugar in the tare sauce can burn if cooked at high heat too long—keep it simmering gently.
- Skimping on the Sauce: Unagi Don is defined by its glaze; don’t be stingy!
- Undercooking Rice: Hard or undercooked rice ruins the donburi texture.
- Over-salting: Taste the sauce before adding extra soy; the eel absorbs flavor quickly.
History of Japanese Unagi Don (Grilled Eel Rice)
1. The Ancient Origins of Eating Eel in Japan
Eel has been consumed in Japan for centuries, especially as a stamina-boosting food. During the Edo period (1603–1868), unagi was considered a luxurious yet restorative meal, often eaten in midsummer to beat fatigue. It was believed that the high fat content and nutritional value helped people endure the sweltering heat and humidity. Over time, eel became a symbol of seasonal dining in Japan.
2. Birth of Unagi Don (Unadon) in the Edo Era
The donburi style of serving grilled eel over rice began in the late Edo period. The term Unadon (a portmanteau of “unagi” and “donburi”) was coined when street vendors began selling this combination as a hearty, fast meal for commoners. The tare sauce recipe—sweet, salty, umami-rich—became a closely guarded signature of many shops. By pairing simplicity with indulgence, Unadon became a beloved dish not only in restaurants but also in homes.
3. Unagi’s Modern Evolution
Today, Unagi Don is enjoyed across Japan and abroad. While wild-caught unagi has become rarer due to conservation concerns, farm-raised eel is now widely used. Japan celebrates Doyo no Ushi no Hi each summer, a national day to eat unagi and revitalize energy. Despite modern techniques and ingredient availability, the spirit of Unagi Don remains rooted in respect for seasonal tradition, simplicity, and the unmatched depth of Japanese culinary craftsmanship.
FAQs About Japanese Unagi Don (Grilled Eel Rice)
1. What is Unagi Don?
Unagi Don, short for Unagi Donburi, is a Japanese dish of grilled eel glazed with tare sauce served over steamed rice.
2. Is unagi the same as sushi eel?
Yes. The eel used in Unagi Don is the same freshwater eel used in sushi, typically cooked and seasoned.
3. Can I use frozen eel?
Absolutely. Pre-cooked frozen unagi is widely used and convenient—just reheat and glaze with extra tare.
4. What does unagi taste like?
Unagi is rich, slightly sweet, and fatty with a soft, tender texture. It’s incredibly umami-forward.
5. Is it difficult to grill eel at home?
Not at all if using pre-prepared eel. If using raw eel, ensure proper cleaning and grilling with care.
6. Can I make tare sauce ahead of time?
Yes. Tare can be refrigerated for up to a week and used for other grilled meats or rice bowls.
7. What rice should I use for Unagi Don?
Japanese short-grain rice is preferred. It’s sticky enough to hold the dish together and absorb sauce well.
8. How do I store leftovers?
Refrigerate for up to 2 days. Reheat gently with a bit of water or sauce to restore moisture.
9. Is unagi healthy?
In moderation, yes. It’s high in protein, omega-3 fatty acids, and vitamins A and E.
10. What is the best drink to pair with Unagi Don?
Cold green tea, sake, or even a light beer complement the rich flavor of grilled eel well.
Japanese Unagi Don (Grilled Eel Rice) is more than just a meal—it’s a sensory and cultural experience. From the aroma of caramelizing sauce to the melt-in-your-mouth texture of perfectly grilled eel, this dish captures the very essence of Japanese culinary balance. Whether you’re treating yourself on a summer afternoon or exploring the elegance of donburi dishes, Unagi Don delivers both comfort and indulgence. With simple ingredients and care in technique, anyone can recreate this masterpiece at home and enjoy a taste of traditional Japan.