Unadon

From Wikipedia, the free encyclopedia

Please help improve this article or section by expanding it.
Further information might be found on the talk page or at requests for expansion. (April 2007)

This article does not cite any references or sources. (August 2007)
Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

Unadon

Unajuu

An Unadon (鰻丼 lit. "eel bowl", less commonly spelled "unagidon") is a popular donburi (rice bowl) dish made with unagi kabayaki, grilled eel coated with a sweet sauce.

Variations include unajū (鰻重, a very similar dish served in a black box rather than a donburi bowl), nagayaki (長焼き, a rice/eel dish where the eel and rice are served separately), and hitsumabushi (櫃まぶし).

There are two styles of grilled eel. One is the Kantō region Style (関東式), in which the eel is roasted first, smothered, and finally grilled with sauce. The other is the Kansai Region Style (関西式), which is grilled with sauce only. It is traditional to add red or white pepper as a condiment.

Unadon takes its name from the Japanese words Unagi no Kabayaki (鰻の蒲焼, literally "grilled eel") and donburi (for rice bowl dish).