Unadon
Unadon is a traditional Japanese dish that is part of the Donburi family of meals. The name Unadon is a portmanteau of the words Unagi, meaning eel, and Donburi, meaning bowl.
Overview[edit | edit source]
Unadon is a popular dish in Japan, particularly during the summer months. It is made by grilling eel over charcoal and then glazing it with a sweet soy-based sauce. The eel is then served over a bed of steamed rice in a bowl. The dish is known for its rich, savory flavors and its high protein content.
History[edit | edit source]
The origins of Unadon can be traced back to the Edo period in Japan, which lasted from 1603 to 1868. During this time, eel was a common food source and was often served in a variety of ways. The practice of serving eel over rice in a bowl became popular during this period and has continued to be a staple in Japanese cuisine.
Preparation[edit | edit source]
The preparation of Unadon begins with the eel, which is typically filleted and skewered before being grilled. The eel is then basted with a sweet soy-based sauce, known as Kabayaki sauce, which caramelizes on the eel during the grilling process. The eel is then served over a bed of steamed rice in a bowl. Some variations of Unadon may also include additional ingredients, such as pickled vegetables or egg.
Cultural Significance[edit | edit source]
Unadon is often consumed during the summer in Japan, particularly on the day of Doyo no Ushi no Hi, which is a day dedicated to eating eel. This tradition is based on the belief that eating eel can help to combat the summer heat and restore energy.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD