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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 .
[2] [6] The sushi bake uses a base of short-grain rice tossed in vinegar and topped with crab or crab sticks in a cream cheese, Kewpie mayonnaise and sriracha sauce, seasoned with furikake, baked, topped with sriracha mayonnaise and served with sheets of nori and garnishes of avocados, cucumbers, and sometimes wasabi or unagi sauce. [2] [5] [6] [4]
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.
Unadon. 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.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Unakyu is a common expression used for sushi containing eel and cucumber. As eel is poisonous [6] unless cooked, [7] eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as "shirayaki." [8]
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Kabayaki is a typical preparation of the unagi eel in Japan., [12] sometimes extended to preparation of other fish, [13] [14] where the fish is split down the back [13] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill. Unadon