How To Make Unagi Don (Grilled Eel Rice Bowl)
Eel (Unagi) is enjoyed all over the world, and each country or region has its own style of eating Unagi.
In Japan, Unagi is commonly grilled over white charcoal (Binchō-tan) and seasoned with a sweet soy sauce-based Tare (sauce). This dish is known as “Unagi no Kabayaki,” and its savory flavor is truly mouth-watering. Since it pairs well with steamed rice, Unagi no Kabayaki is usually served on rice. The dishes are called “Una-jyu” and “Unagi-don,” depending on the container they are in. Unagi no Kabayaki served on steamed rice in a Jyubako box is called “Una-jyu,” while Unagi no Kabayaki served on steamed rice in a Donburi bowl is called “Unagi-don.”
In Japan, Unagi is not something we usually cook at home. In fact, raw eel is rarely available at Japanese supermarkets. Unagi no Kabayaki is a dish typically prepared by skilled chefs, so when we want to eat it, we either go to a specialty restaurant or buy a ready-made one from the supermarket.
When we buy Unagi no Kabayaki at supermarkets, all we need to do is warm it up. Although this step seems easy, you need to know how to do it correctly to avoid ruining the dish. Properly warming up Unagi no Kabayaki is crucial for enjoying it at home.
Today, we are going to make Unagi-don and show you four general ways to warm up store-bought Unagi no Kabayaki at home, along with additional tips to enjoy perfect Unagi no Kabayaki. Don’t miss the instructions on how to make the savory sauce for Unagi no Kabayaki as well!
Among the four ways, the quickest is using a microwave oven, which takes less than two minutes! You can also use a frying pan, which is easy and quick, but in my opinion, grilling is the best way to warm up Unagi no Kabayaki. This method results in a dish that tastes just like the freshly made ones served at specialty restaurants!
Usually, store-bought Unagi is grilled and coated with sweet soy sauce-based Tare. Before heating, it is better to remove the Tare from the surface to prevent burning, especially with pan-frying and grilling methods. We use tap water to remove the Tare, but some cooking tips suggest using green tea instead! It is interesting to see how many cooking tips are available on Japanese websites for warming up Unagi no Kabayaki even more deliciously.
If you have a chance to try Japanese Unagi no Kabayaki at home, choose the method you prefer and enjoy delicious Japanese-style Unagi-don!
Overview
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 1 Readymade Unagi no Kabayaki (Grilled Eel)
- 1 Tbsp Cooking Sake
- 4 Tbsp Sugar
- 4 Tbsp Soy Sauce
- 4 Tbsp Mirin
- 4 Tbsp Cooking Sake
- Steamed Rice, as needed
- Japanese Pepper Powder (Sansho Powder), as you prefer
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