Unadon Unagi Don Recipes
UNADON (UNAGI DON)
Sweet caramelized homemade unagi sauce drizzled over perfectly grilled unagi and steamed rice, this Unadon (Eel Rice) will make any Japanese food enthusiasts mouth water.
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 116 kcal, Carbohydrate 6 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 500 mg, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
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2021-04-27 For those unfamiliar, unadon (short for unagi (eel) donburi (rice bowl)) is a classic Japanese dish consisting of grilled eel fillets, glazed with a sweet tare (soy-based sauce) over a bed …
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- PREPARE EGGPLANT: Cut off the top of the eggplant. Keel the skin on or peel and remove the outer skin. If keeping the skin on, be sure to poke holes into it so it does not explode when cooking.
- TO MICROWAVE: Place in a microwave safe dish with a lid and microwave at 600 W for 1 1/2 minutes. Turn the eggplant to the other side and microwave for another 1.5 minutes. If you do not have a microwave safe dish with a lid large enough to fold the eggplant, wrap the eggplant with cling wrap and microwave with the same amount of time on a plate.
- TO ROAST: Bake eggplants ar 350 F for 30 minutes, rotating half way. Slice the eggplant vertically down the middle without slicing all the way through. Open the eggplant with your fingers and to open it up. Gently slice horizontally to make eel-like marks on both sides, ensuring not to cut too deep (this step is optional but makes it look more like eel).
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Cuisine JapaneseCategory Main CourseServings 4Total Time 35 mins
- To prepare the sauce, you will need to mix the sake and mirin in a small saucepan, and then allow them to boil. Once they have boiled, reduce the heat, add sugar and stir until it has completely dissolved.
- As your sauce cools, start preparing and cooking your rice—you can use your preferred rice preparation method. One of the recommended methods of cooking 200 g rice is to boil it with 260 ml of water—once you have washed it under cold running water.
- Next, preheat your grill to around 250 degrees C. Mostly, eel fillets come sliced in half lengthwise. So, you will just need to cut the eel fillets in half width-wise so that they can fit on top of the rice bowl.
- Next, line your baking with an aluminum foil. Place the fillets on top of the baking sheet and then brush them with some vegetable oil. Put the baking sheet on your oven, and then grill for around 5 to 7 minutes, or they have turned brown.
- Remove your fillets from the oven and then brush them with the unagi sauce carefully—and make sure that you spare some sauce for later use. Put the fillets back on the grill and grill for an additional minute.
- When serving, add a portion of your cooked rice in an empty bowl. Brush some unagi sauce on top of the rice, and then put some unagi fillets on top of the rice.
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- 2. Combine [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine) and sake in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer; add the sugar, stirring to dissolve, followed by the [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained).
- 3. Cook, stirring occasionally until the sauce has thickened, about 10 minutes. Remove the pan from the heat and set it aside.
- 4. Preheat the oven to 500°F or the broil setting. Line a baking sheet with aluminum foil, then lightly brush or spray with cooking oil. Place the eel fillets skin side down on the baking sheet, and cook until heated through and the surface has begun to sizzle, about 5 minutes.
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- 1. Make the *unagi no tare*. In a small saucepan over medium-high heat, combine mirin and sake and let simmer until all the alcohol smell has evaporated.
- 2. Remove from the heat and stir in the [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained) and honey.
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