Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down.[1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath.[1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. It is also very popular outside of Japan, particularly in Taiwan and the United States.[2][3]
^ abRichie, Donald (1985). A taste of Japan: food fact and fable: what the people eat : customs and etiquette. Tokyo: Kodansha International. ISBN 9784770017079., p.63
^Twitter (2017-11-06). "Taiwan finds a lot to like about its former colonizer, Japan". Los Angeles Times. Retrieved 2022-07-12. {{cite web}}: |last= has generic name (help)
^Morishita, Yuuna (2020-10-18). "Japanese Culture vs American Culture". THE JAPANESE WAY. Retrieved 2022-07-12.
Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed...
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As food Eel (food) Anago Eel pie Jellied eels Kabayaki Eel noodles Unadon Related topics Eel life history Eel ladder Ely Eel Day Eel pot Glass eels Leptocephalus...
unagi in a lidded wooden container. This dish is enjoyed three ways; as unadon, with spice and as chazuke. Nagoya kōchin: a special breed of free-range...
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