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Unadon (鰻丼; an abbreviation forunagi donburi, "eel bowl") is a dish originating in Japan. It consists of adonburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known askabayaki, similar toteriyaki. The fillets are glazed with a sweetenedsoy-based sauce, calledtare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down.[1] Sufficienttare sauce is poured over so that some of it seeps through the rice underneath.[1] By convention, pulverized dried berries ofsanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. It is also very popular outside of Japan, particularly inTaiwan and theUnited States.[2][3]
Variations includeunajū (鰻重, the same dish served injūbako (重箱), food boxes often lacquered),nagayaki (長焼き, the eel and rice are served separately), andhitsumabushi (ひつまぶし, finely chopped eel kabayaki scattered (mabusu) over rice in a wooden rice container (hitsu) fromNagoya).
There are two styles of grilled eel, the topic of which is covered more precisely underkabayaki. Essentially, in theKantō region style, the eel is steamed before being grilled with sauce, which makes the eel more tender.[4] The other is theKansai region style, which is grilled without steaming.
Una-don was the first type ofdonburi rice dish, invented in the lateEdo period, during theBunka era (1804–1818)[5] by a man namedImasuke Ōkubo [ja][5] of Sakai-machi (in present-day Nihonbashi Ningyōchō,Chūō, Tokyo), and became a hit in the neighborhood, where theNakamura-za andIchimura-za once stood.
The first eatery to sell it as a business is claimed to be Ōnoya (大野屋),[6] in Fukiyachō (葺屋町) (adjacent to Sakai-chō) at some indeterminate time, but presumably before the theaters burnt down in 1841 and moved off. After the great famine of 1844, it started selling theunadon for one oblongTenpō-sen coin, and became a hit.[6]
As forunajū, where the eel and rice is stuffed injūbako boxes, one theory ascribes its originator to one Gihei (大谷儀兵衛), who started a freshwater fish restaurant business in Sanya,Asakusa, Tokyo, called Funagi (鮒儀)[6] (later known as Jūbako, the current generation of the restaurant is in Akasaka). According to this version theunajū was already around by lateEdo period, but there are detractors to this view.[7] Other commentators sayunajū appeared in theTaishō era, and by using lacquered boxes, aimed at appearance of luxury.Unajū is usually pricier thanunadon.[8]
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