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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 .
Unagi is served as part of unadon (sometimes spelled unagidon, especially in menus in Japanese restaurants in Western countries), a donburi dish with sliced eel served on a bed of rice. A kind of sweet biscuit called unagi pie made with powdered unagi also exists. [ 2 ]
Unadon, one common donburi dish. Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called ...
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Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
Dishes made with Japanese eel include unajū, a dish consisting of the better cuts of eel served in a lacquered box over steamed rice, and unadon, a donburi type dish where fillets of eels are served over rice in a large bowl. [19] Japanese eel is also served as sushi, commonly called unagi sushi.
The grilled eel and rice dish can be eaten three ways. Typically, the first serving is eaten as is, just the eel and rice; the second serving is eaten with toppings such as negi, wasabi, nori, and/or mitsuba; the third serving is eaten with dashi or green tea poured over the eel and rice, in addition to the other toppings, to make chazuke.
Yes, it is sometimes called unadon when served over rice but it is more often called unaju. The difference is that unadon is served in a circular bowl while an unaju is served usually in laquered box. It is most often served in the laquered boxes since the rectangular pieces of the unagi fit better in the rectangular boxes. Miyashita 9 Dec 2007