Unadon with unagi kabayaki

Unadon is one of the most straightforward Japanese bowls: hot rice and sweet-and-salty unagi kabayaki, with no unnecessary garnishes.

50 min6 ingredients 5 steps

Instructions

Wash and soak the rice ⏱ 20 min

Rinse the rice in several changes of water, until the water stays almost clear. Cover it with cold water, let it soak, then drain it well.
Cook the rice ⏱ 12 min

Put the rice with 360 ml water in a saucepan with a lid. Bring to a boil, reduce the heat to low and cook without lifting the lid.
Let the rice rest ⏱ 10 min

Turn off the heat and leave the rice covered. The residual steam finishes the cooking and evens out the texture of the grains.
Heat the unagi ⏱ 8 min

Cut the Unagi Kabayaki Fillet into portions. Put it on a tray, brush it with a little sauce and heat it at 180°C until glossy and it reaches at least 63°C.
Assemble the bowls

Fluff the rice and divide it into bowls. Lay the unagi on top, drizzle with a little sauce and scatter fine strips of nori and Sesame Mix.

Good to know

Unagi kabayaki is already cooked and glazed. The goal is to heat it without drying it out. Don't put too much sauce over the rice. If you use a fan oven, loosely cover the tray for the first part and uncover only for the finish.

Frequently asked questions

What is unadon?

A simple Japanese bowl of hot rice with sweet and salty unagi kabayaki on top, no unnecessary garnishes. Unagi is eel that is already cooked and glazed.

How do I reheat unagi kabayaki without drying it out?

The Unagi Kabayaki fillet is already cooked, so you only warm it through. Brush it with a little sauce and hold it at 180°C until glossy and it reaches at least 63°C.

How much water do I use for sushi rice?

360 ml water to 300 g Koshihikari sushi rice, in a lidded saucepan. Cook on the lowest heat without lifting the lid, then let it rest in the steam.

What goes on top of unadon?

The recipe stays clean: fine strips of Supreme nori and Sesame Mix over the unagi. Spring onion is optional, two stalks sliced.