Two ingredients combined make a real treat – eel on rice. However, unadon or unagi don only becomes a culinary highlight thanks to this simple yet ingenious, sweet, salty and umami-rich unagi sauce, with which the eel is coated and grilled. Alongside the soboro don and oyakodon already presented, unadon is right at the top of my list of outstanding Japanese recipes. And if you try this recipe, it’s sure to rise to the top of your list.
The story of Unadon (Unagi Don)
Unadon was established in the early 19th century during the Edo period. It was a time when cheap and quick meals were in demand in the big cities. Street stalls offered grilled eel specialties to provide the working classes with quick and nutritious options.
As early as 1823, a restaurant called “Kanedaya” in Edo (now Tokyo) is said to have served unagi on rice. The simple dish spread quickly. Its popularity grew, especially in Tokyo, as people enjoyed dishes that showcased the strong flavor of unagi.
Unadon is more than just a dish; it represents a connection between tradition and modern taste. Eel is often consumed during the summer months. The “Doyō no Ushi no Hi” is a special day when many Japanese eat unagi to gain strength and stamina.
Unadon in the present day
Unagi Don, a popular Japanese dish, has established itself both in its homeland and worldwide thanks to its unique combination of eel and spicy sauce. Unagi restaurants are widespread in Japan, and many offer special preparation methods and their own recipes for the unagi sauce.
Unagi Don has also made a name for itself beyond the shores of Japan. Unagi don can be found in Japanese restaurants in many countries, particularly in the USA and Europe. The international popularity of the dish is also proof of the increasing demand for authentic Japanese cuisine.
Many international restaurants have added Unagi Don to their menus to satisfy the growing curiosity of consumers. There are some challenges in sourcing high-quality ingredients, especially the eel. But despite these hurdles, the appeal of the dish remains unbroken and it continues to find new fans.
The unagi sauce
A central component of unadon is the unagi sauce, which gives the dish its unique sweet and salty flavor. This sauce, which usually consists of soy sauce, mirin, sugar and sake, has a long history and unique flavor that perfectly complements the grilled eel. Historically, unagi sauce has been passed down from generation to generation. Regional variations exist, with some recipes additionally using dashi or bonito flakes to add depth.
In traditional unagi restaurants, the unagi sauce used is often years or even decades old. Countless eels have released their fat and flavor into the sauce base. You can of course taste the depth of all the ingredients used. However, we are content with a freshly prepared unagi sauce, which is terrific in itself.
The key to unagi sauce is the right balance between sweetness and umami. Care must be taken not to overcook the mixture so as not to compromise the flavor. The sauce should be glossy and thick, almost syrupy.
Ingredients and preparation
Unagi Don is mainly prepared from grilled eel and rice. Traditionally, the eel is grilled over charcoal, which gives it a unique flavor. And when I prepare unadon, I use my original Japanese Konro grill. This special grill made from diatomaceous earth provides a unique grilling experience that I wouldn’t want to miss out on for this recipe, among others.
The unagi don is usually accompanied by pickled vegetables and a light broth. The rice that accompanies the eel is sticky and absorbs the delicious juices of the eel and the sauce. The precise balance of ingredients and the careful preparation technique make unagi don a true culinary experience.
The eel on rice
Unadon is not only a feast for the palate, but also nutritionally valuable. Eel is rich in omega-3 fatty acids, which are good for the heart and brain. The combination of protein from the fish and carbohydrates from the rice makes it a filling meal.
You can get wonderful eel of regional origin from the Müritz fishermen. Their online store “Fischkaufhaus” offers a variety of fish specialties, seafood and more. With my code “chopstick10” you get 10% discount on your shopping cart.
Eel plays a central role in the culinary tradition of Japan. The versatility of eel is reflected in various dishes and preparation methods, especially in traditional dishes and grilling.
Hitsumabushi is another variation where the eel is cut into smaller pieces and served differently, often combined with broth or tea. These dishes are often reserved for specialized restaurants that focus on eel preparations. Traditionally, eel is enjoyed during the summer months, especially on “Doyo no Ushi no Hi” to beat the heat of summer.
Eel is often prepared using the kabayaki method, in which the eel is filleted, glazed with a special sauce and then grilled. This technique gives the eel a caramelized surface and keeps it tender and juicy at the same time. Another highlight is the shirayaki style, where the eel is grilled without sauce to bring out its natural flavor. I combine this a little here – the eel is first grilled without sauce to avoid burning due to the sugar it contains. Finally, it is dipped in sauce again and grilled briefly to finish. The rest of the sauce is added before it is placed on the bed of rice.
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Unadon (Unagi Don) – Aal auf Reis
- Total Time: 2 hours 40 minutes
- Yield: 2 Personen 1x
Ingredients
400g Aalfilet mit Haut
Frühlingszwiebeln
Algen Topping
japanischer Rundkornreis
neutrales Öl
Für die Unagi Sauce
4 EL helle Sojasauce
4 EL Mirin
2 EL Koch-Sake
3 EL Zucker
Instructions
Zunächst die Sauce herstellen. Dazu Mirin und Koch-Sake zum Kochen bringen, Sojasauce hinzufügen und den Zucker unter Rühren darin auflösen. Anschließend die Sauce simmern lassen und auf die Hälfte reduzieren. Idealerweise hat sie eine leicht sirupartige Konsistenz. Abkühlen lassen.
Die Aalfilets idealerweise über Holzkohle grillen. Die Holzkohle durchglühen lassen. Die Aalfilets leicht mit neutralem Öl bestreichen und auf der Hautseite grillen. Aufpassen, dass die Haut nicht verbrennt. Die Aalfilets vom Grill nehmen, sobald sie gerade fertig sind. Nun von beiden Seiten mit ein wenig Unagi Sauce bestreichen und nochmals für eine Minute von beiden Seiten grillen bis die Sauce ansetzt.
Die Aalfilets vom Grill nehmen. Jetzt in die verbliebene Unagi Sauce tunken bzw. damit bestreichen und in eine Schüssel auf den nach Packungsanleitung gekochten Reis legen. Mit Ringen aus Frühlingzwiebeln und nach Wunsch noch Algen-Topping bestreuen.
- Prep Time: 20 Minuten
- Cook Time: 20 Minuten
- Category: Aal, Grillen
- Method: Grillen
- Cuisine: Japanisch
