Japanese Eel Rice Bowl (Unadon)
A classic Japanese unadon featuring tender glazed grilled eel over steamed rice, accented with freshly grated wasabi and crisp nori flakes.
Unadon is a celebrated Japanese dish consisting of a donburi bowl filled with steamed white rice and topped with fillets of eel grilled in a sweet tare sauce. The contrast of the rich, savory eel with clean elements like fresh wasabi and toasted sesame creates a deeply satisfying flavor profile.
Ingredients
- 2 fillets fresh eel
- 2 bowls steamed white rice
- 3 tbsp rice wine
- 1 root fresh wasabi
- 1 packet nori flakes
- 1 tsp toasted sesame seeds
Instructions
- 1Clean and Portion Eel
Thoroughly clean the fresh eel and use a sharp kitchen knife to slice it into clean, even portions on a wooden cutting board.
Tip: Keep your fingers tucked safely away from the knife blade while cutting through firm fish flesh. - 2Marinate in Rice Wine
Place the portioned eel pieces into a stainless steel bowl and pour rice wine directly over them to remove unwanted odors and infuse a subtle aroma.
Tip: Let the eel pieces rest in the rice wine for a few minutes before cooking to maximize odor removal. - 3Roast on Skewers
Secure the marinated eel pieces onto skewers and place them on an automatic countertop grill to roast evenly until tender and lightly charred.
Tip: Ensure the automatic rotator is set correctly so the heat distributes uniformly across the eel pieces. - 4Infuse with Rice Wine
Drip additional rice wine directly over the hot grilled eel on a plate immediately after cooking to lock in the savory juices and elevate the rich aroma.
Tip: Apply the rice wine in small droplets right after grilling to create an instant burst of fragrant steam. - 5Grate Fresh Wasabi
Gently grate fresh wasabi root using a fine metal grater over a wooden board to create a clean, vibrant heat for the final garnish.
Tip: Grate in a circular motion with light pressure to achieve a smooth, creamy texture.
