Japanese cuisine showcases a remarkable harmony between tradition and flavor, and few dishes embody this as beautifully as eel rice, or Unadon. This dish features tender, savory grilled eel served over a bed of perfectly cooked rice, creating a culinary experience that is both comforting and sophisticated. The art of preparing Unadon lies not only in the quality of ingredients but also in the methodical steps that elevate this dish to greatness.
Step 1: Choosing the Eel
Begin with the selection of the eel, preferably unagi (freshwater eel). Look for fresh, highquality eel that shines with a gleaming skin. If unavailable, you can find precooked or frozen eel at Asian grocery stores. Fresh eel, however, brings an unparalleled essence to the dish.
Step 2: Preparing the Eel
To prepare the eel, you will need to clean it and cut it into fillets if you have whole eel. If working with preprepared eel, you can skip this step. For a fresh eel, follow these steps:
1. Cleaning: Using a sharp knife, carefully remove the skin. You might want to ask your fishmonger for assistance with this if it feels challenging.
2. Filleting: Slice the eel from tail to head, and remove the bones, ensuring the fish is in fillet form.
Step 3: Creating the Sauce (Tare)
The sauce, or tare, is integral to Unadon, bringing that signature sweetsavory flavor.
Ingredients:
4 tablespoons soy sauce
4 tablespoons mirin (sweet rice wine)
2 tablespoons sake
2 tablespoons sugar
1. In a small saucepan, combine all ingredients.
2. Heat gently over low flame, stirring until the sugar is dissolved.
3. Let it simmer for around 510 minutes until it slightly thickens, then remove from heat and allow it to cool.
Step 4: Grilling the Eel
For authentic flavor, grilling the eel over charcoal (sumibi) is ideal, but a broiler will work too.
1. Preheat your grill or broiler to mediumhigh.
2. Brush the eel fillets with the tare sauce, ensuring a generous coating.
3. Grill each side for about 23 minutes, basting with more tare sauce until the eel is caramelized and cooked through.
Step 5: Preparing the Rice
Use shortgrain Japanese rice for the best results.
1. Rinsing: Begin by rinsing 2 cups of rice under cold water until the water runs clear, removing excess starch.
2. Cooking: Soak the rinsed rice in water for at least 30 minutes, then cook in a rice cooker or pot on the stovetop until fluffy and tender. Follow the guidelines for watertorice ratios, typically using 1 cup of water for every cup of rice.
Step 6: Assembling the Unadon
With your eel grilled and rice cooked, it’s time to assemble the dish.
1. In a ceramic bowl, first place a generous serving of hot rice.
2. Lay the grilled eel fillets atop the rice, glistening in the tare.
3. Drizzle a little extra tare sauce over the top for added flavor.
4. If desired, garnish with sliced green onions or sansho pepper for a touch of brightness.
Step 7: Serving and Enjoying
Serve the Unadon promptly, allowing the warmth of the rice to mingle with the flavor of the eel. Traditionally enjoyed with a side of pickles and a cup of green tea, this dish highlights the simple yet profound art of Japanese cuisine.
This tranquil dish is a reflection of nature and harmony, encapsulating the warmth of homecooked meals cherished throughout generations. As you take each comforting bite, let the soothing flavors envelope your senses, transporting you to the serene landscapes of Japan.