How to Cook Unadon

Unadon, also known as grilled Eel over rice, is a popular Japanese dish that combines sweet and savory flavors with tender, flaky eel fillets and fluffy white rice. This dish is considered a delicacy in Japan, and it's often enjoyed during special occasions or as a luxurious treat. Unadon requires some basic ingredients and a little bit of patience to prepare, but the end result is definitely worth the effort.

To cook Unadon, you will need the following ingredients:

- Eel fillets: Look for high-quality eel fillets at your local seafood market or grocery store. The eel should be fresh, firm, and have a shiny and translucent skin. You will need around 2-3 eel fillets to prepare four servings of Unadon.

- Japanese short-grain rice: Japanese short-grain rice is perfect for this dish because of its stickiness and slightly sweet flavor. Rinse the rice several times until the water runs clear, then cook it according to the package instructions or in a rice cooker.

- Unagi sauce: Unagi sauce is a thick and sweet sauce made from soy sauce, mirin, sugar, and sake. You can find pre-made unagi sauce in most Asian markets or online, or you can make your own by simmering the ingredients together until the sauce thickens and becomes syrupy.

- Nori seaweed: Nori seaweed adds a nice umami flavor and texture to the dish. Toast the nori sheets over an open flame or in the oven until they become crispy, then cut them into thin strips.

- Japanese pickles: Japanese pickles, or tsukemono, are a traditional side dish that complements the flavors of Unadon. You can find a variety of Japanese pickles in most Asian markets or make your own using cucumbers, carrots, radishes, or other vegetables.

- Wasabi: Wasabi is a pungent and spicy paste that is made from the root of the wasabi plant. It's commonly served with sushi and sashimi dishes, and it adds a nice kick to the eel fillets.

Here's a step-by-step guide to preparing Unadon:

1. Preheat the broiler in your oven or grill to high heat. The broiler should be hot enough to sear the eel fillets quickly and evenly.

2. Rinse the eel fillets under cold running water and pat them dry with paper towels. Using a sharp knife, score the skin of the fillets in a criss-cross pattern, making shallow cuts about 1/4 inch deep. This will help the eel cook evenly and absorb more of the sauce.

3. Brush the eel fillets lightly with unagi sauce, making sure to cover both sides evenly. Reserve some of the unagi sauce for later use.

4. Place the eel fillets under the broiler or on the grill, skin-side up. Cook for about 2-3 minutes on each side, or until the skin is crispy and golden brown and the flesh is cooked through but still tender. Be careful not to overcook the eel, as it can become tough and rubbery.

5. While the eel is cooking, prepare the rice. Scoop the cooked rice into individual bowls, then drizzle some unagi sauce over the top of the rice. Use a spoon or chopsticks to gently mix the sauce into the rice, making sure to coat each grain evenly.

6. Once the eel is cooked, remove it from the broiler or grill and let it cool for a few minutes. Cut the eel fillets into bite-sized pieces, then arrange them on top of the rice in each bowl.

7. Drizzle some more unagi sauce over the eel, making sure to coat each piece. You can also brush some extra unagi sauce on the eel fillets if you prefer a stronger flavor.

8. Sprinkle some nori strips over the top of the eel and rice, adding a nice crunch and umami flavor to the dish.

9. Serve the Unadon hot with a side of Japanese pickles and wasabi for an extra kick of flavor. The combination of sweet and savory flavors, tender eel fillets, and fluffy rice is sure to satisfy your taste buds and leave you feeling satisfied.

Unadon is a delicious and elegant Japanese dish that is perfect for special occasions or as a luxurious treat. With a little bit of patience and attention to detail, you can prepare this dish at home and impress your family and friends with your culinary skills. Enjoy!