Unagi-don (grilled eel rice bowl)
Sticky, glossy kabayaki eel glazed in a sweet soy tare, served on steaming Japanese rice — showstopping dinner in under an hour.
Unagi-don is the simple, showy comfort food of Japan — rich, sticky grilled eel glazed in a sweet soy tare and piled on steaming short-grain rice. Use pre-grilled kabayaki unagi for a weeknight-friendly version that still feels special.
This recipe shows you how to make a proper tare, warm and re-glaze the fillets for that lacquered finish, and cook the rice so it’s pillowy and not gluey. Perfect for a treat-yourself dinner or when guests deserve something a bit indulgent.
Ingredients
- 180 g Japanese short-grain rice
- 240 ml water — for cooking rice; adjust slightly for your pan or rice cooker
- 300 g kabayaki unagi fillets — pre-grilled unagi fillets, thawed if frozen
- 60 ml soy sauce
- 60 ml mirin
- 60 ml sake
- 25 g caster sugar
- 15 ml vegetable oil
- 1 spring onion — finely sliced for garnish
- 5 g toasted sesame seeds — for garnish
- sansho pepper — pinch, optional
Equipment
- small saucepan
- lidded saucepan or rice cooker
- basting brush
- tongs
Instructions
Rinse the rice in a fine sieve under cold running water, stirring with your hand until the drainage runs clear (about 2–3 minutes). Place the rinsed rice in a lidded saucepan, add 240 ml water, cover and leave to soak for 20 minutes.
After the soak, put the saucepan on the hob over medium-high heat and bring to a gentle boil uncovered. As soon as it boils, reduce to the lowest possible heat, cover and simmer for 12 minutes until the water is absorbed.
Remove the pan from the heat and leave, still covered, to rest for 10 minutes. This finishing rest lets the grains relax and prevents a gummy texture.
While the rice cooks, make the tare (kabayaki sauce). Put soy sauce, mirin, sake and caster sugar into a small saucepan, bring to a simmer over medium heat, then reduce gently until syrupy and glossy — about 8–10 minutes.
Heat a frying pan over medium-high heat and add the vegetable oil. Warm the oil for about 1 minute until shimmering.
Add the kabayaki unagi fillets, skin-side down, and warm for 3 minutes until piping hot and the edges begin to caramelise. Turn the fillets, brush generously with the tare you made, cook 1 minute, brush again and cook a final minute until the glaze is sticky and glossy. Repeat brushing quickly if you want an extra-shiny finish.
Slice the spring onion finely and mix with the toasted sesame seeds. If using sansho pepper, crush a pinch and sprinkle into the garnish mix.
Divide the rested rice between two bowls. Place a glazed unagi fillet on each bowl of rice, spoon over any remaining tare from the pan, and finish with the spring onion and sesame garnish. Serve immediately while hot.
Tips
- If you can get frozen kabayaki, thaw gently in the fridge overnight and pat dry before glazing — excess moisture prevents a good caramelisation.
- Make the tare ahead and keep in the fridge for up to 5 days; warm slightly before using so it brushes on smoothly.
- Don’t skip the 10-minute rice rest — it’s the difference between al dente separate grains and stodgy rice.
- If the tare is too thick after cooling, thin with a little warm water to brushing consistency and reheat briefly before using.
- Leftovers reheat well under a medium grill for 2–3 minutes or in a frying pan over low heat; avoid microwaving if you want to keep the glaze shiny.
Substitutions
kabayaki unagi fillets → pre-packed frozen unagi, thawed and used the same way
Stays closesoy sauce → tamari in the same quantity for a gluten-free version
Stays closecaster sugar → honey or light syrup, use slightly less (about 18 g) and note the glaze will be a touch different in flavour
Noticeably different
Nutrition
Per serving · estimated
- 847
- Calories
- 36 g
- Protein
- 88 g
- Carbs
- 39 g
- Fat
- 3 g
- Fibre
- 18 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I make unagi-don if I can't find fresh eel?
Yes — pre-grilled (kabayaki) frozen fillets are common and ideal. Thaw in the fridge, pat dry and re-glaze as in the method.
Is sansho pepper essential?
No — it’s a traditional garnish that adds a citrusy, numbing lift. If you don’t have it, a little lemon zest or extra spring onion works fine.
Can I use a rice cooker?
Absolutely. Rinse the rice as instructed, then cook in the rice cooker using the same rice:water ratio and allow the 10-minute rest after it finishes.
How long does the tare keep?
Stored in a sealed jar in the fridge the tare will keep for up to 5 days. Reheat gently before glazing so it brushes easily.
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