zoom_in Click to enlarge

Unadon

▲ ▼

description Unadon Overview

Unadon is a traditional Japanese dish featuring steamed rice generously layered with grilled eel glazed in a rich, sweet soy-based sauce known as tare. This donburi, meaning “bowl food,” is particularly associated with Doyo no Ushi no Hi, the summer solstice festival. It’s commonly enjoyed by those seeking a flavorful and substantial meal, often appreciated for its balance of savory eel and subtly sweet sauce.

help Unadon FAQ

What Japanese summer day is strongly associated with eating Unadon?

Unadon is traditionally eaten during the Day of the Ox, known in Japan as Doyo no Ushi no Hi, which occurs in late July. Japanese people consume the dish during this specific midsummer festival to gain physical stamina and beat the heat.

How is the eel prepared before being added to the rice bowl in Unadon?

The eel is typically filleted, grilled over charcoal, and basted multiple times in a sweet soy glaze called tare. In the Kanto region, the eel is also steamed between grillings to remove excess fat and make it more tender.

What is the difference between Unadon and Unaju in Japanese cuisine?

Unadon refers to the dish when it is served in a standard, round ceramic bowl over rice. Unaju refers to the exact same eel and rice dish but served in a premium, tiered lacquered box called a jubako.

What are the primary ingredients in the sweet tare sauce used for Unadon?

The glaze is a rich, syrupy mixture made from soy sauce, mirin, sugar, and sake. Many historic unagi restaurants in Japan proudly use a kaeshi base that has been repeatedly replenished for over a century to maintain a complex flavor.

swap_horiz

Looking for Unadon alternatives? Compare top competitors ranked & scored

arrow_forward