Unadon
In its own language: 鰻丼
Grilled eel fillets served over steamed white rice in a bowl
Unadon is a Japanese dish made by placing grilled eel fillets on top of steamed white rice in a bowl. The eel is brushed with a sweet soy-based sauce and cooked, often over charcoal, until caramelized. It is a popular meal in Japan and has spread to places like Taiwan and the United States.
- Unadon was the first donburi rice bowl dish in Japan
- Grilled eel is cooked with a sweet soy-based sauce
- Sanshō pepper is commonly sprinkled on top
- Popular in cities like Hamamatsu and Nagoya
- Also enjoyed in Taiwan and the United States
What is Unadon?
Unadon is a bowl of steamed white rice topped with fillets of freshwater eel, known as unagi. The eel is grilled and coated in a sweet soy-based sauce, which gives it a glossy, caramelized surface. The skin is left on and placed facing down on the rice. A sprinkle of sanshō, a peppery Japanese spice, is often added for extra flavor. The sauce seeps into the rice, making the whole dish rich and savory with a hint of sweetness.
Where does Unadon come from?
Unadon was first created in Japan during the late Edo period, between 1804 and 1818. It was invented by Ōkubo Imasuke in what is now central Tokyo. The dish quickly became popular in the local theater district. The first restaurant to sell unadon as a business is thought to have been Ōnoya, which started serving it before 1841. After a major famine in 1844, the dish became even more widespread as it was sold at an affordable price.
How is Unadon made?
To prepare unadon, eel fillets are grilled using a method called kabayaki, where the fish is skewered and cooked over charcoal. The eel is repeatedly brushed with a sweetened soy sauce mixture as it cooks, which forms a shiny, caramelized coating. The cooked eel is then placed on a bowl of steamed white rice, and extra sauce is poured over so it soaks into the rice. A final touch of sanshō powder is often sprinkled on top.
How and when is Unadon eaten?
Unadon is usually eaten as a main meal for lunch or dinner. It is served hot in a large bowl, sometimes accompanied by pickles or soup. The dish is enjoyed both at home and in specialty restaurants. Diners may add more sanshō for extra spice. The combination of tender eel, sweet sauce, and fluffy rice makes it a comforting and satisfying meal.
Kinds of Unadon
There are several related dishes. Unajū is similar but served in a lacquered box instead of a bowl and is often considered more formal or luxurious. In nagayaki, the grilled eel and rice are served separately. Hitsumabushi, from Nagoya, features chopped eel scattered over rice in a wooden container. There are also two main grilling styles: in the Kantō region, the eel is steamed before grilling, making it softer, while in the Kansai region, it is grilled without steaming.
What Unadon means
Unadon is recognized as the first donburi, or rice bowl, dish in Japan. It holds a special place in Japanese food history and is associated with certain cities known for eel cuisine. The dish is enjoyed year-round and has become popular in other countries, especially Taiwan and the United States. Unajū, a variation, is often seen as a more expensive or festive version.
Questions people ask about Unadon
What is unadon made of?
Unadon consists of grilled eel fillets placed on top of steamed white rice and covered with a sweet soy-based sauce. Sanshō pepper is often sprinkled on top for extra flavor.
Where does unadon come from?
Unadon originated in Japan during the late Edo period, first appearing in Tokyo. It quickly became popular in various Japanese cities and later spread to other countries.
How is the eel prepared for unadon?
The eel is grilled using the kabayaki method, where it is skewered and repeatedly coated with a sweet soy sauce mixture while cooking, often over charcoal.
Is unadon served hot or cold?
Unadon is served hot, with the freshly grilled eel placed over warm steamed rice.
Are there different versions of unadon?
Yes, variations include unajū, which is served in a lacquered box, nagayaki where eel and rice are separate, and hitsumabushi from Nagoya, which uses chopped eel.
Good reading and sources
The facts on this page come from the Wikipedia article "Unadon", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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