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

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

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

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

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

• Donburi
• Unagi
• Japanese cuisine
• Edo period

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