UnagiDon Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish UnagiDon Also known as Una-don.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Una-don

The Unagi don, also known as grilled oak rice bowl, is a typical dish of Japanese cuisine that has gained increasing popularity around the world. The dish consists of a rice bowl covered with grilled oak slices and watered with a sweet and slightly spicy sauce.

The eagle, known as unagi in Japanese, is a type of freshwater fish very appreciated in Eastern cuisine. It is rich in nutrients, such as proteins, vitamins and minerals, and is considered a delight in Japan.

The process of preparation of Unagi don begins with the selection of fresh garlic, which is cleaned and cut into filets. Then the filets are grilled on a hot sheet and watered with a special sauce made on the basis of shoyu, mirin ( rice wine) and sugar. This sauce gives a unique and characteristic taste to the dish.

After grilling, the eggs filets are cut into smaller pieces and placed on a hot rice bowl. The remaining sauce is then poured over the bowl, leaving the rice and eggs completely covered by it.

Unagi don can be served as a main dish at lunch or dinner, accompanied by a misoshiru (misso soup) and tsukemono (Japanese canned food). It can also be found in restaurants specializing in sushi and sashimi, as an entry option or accompanying for the sachet.

In addition to its delicious taste, Unagi don is also known for bringing a variety of health benefits. Anguilla is rich in omega-3s, which helps reduce cholesterol and prevent cardiovascular disease. In addition, the dish is an excellent source of protein and carbohydrates, ensuring energy and satiety for a long period of time.

In short, Unagi don is a tasty, nutritious and highly appreciated dish by Japanese and people around the world. If you have the opportunity to try it, don’t forget to delight yourself with this typical delight of Japanese cuisine.

Origin and history of UnagiDon

The origin of the Unagi Don dish is Japanese, more specifically from traditional Tokyo cuisine. It is believed that the recipe was created in the Edo period (1603-1868), when fishermen from the Sumida River in Tokyo began to grill and serve the unagi fish (engia) in rice bowl to feed during work. Over time, the dish became popular and became a delight of Japanese cuisine, being appreciated for its combination of intense flavors and soft textures.

About the recipe

• Name of the plate: UnagiDon
• Name of the dish in English: Unagi don grilled eel rice bowl
• Name of the plate in Japanese: うな丼
• Name of the Romanian dish: Una-don

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 1-2 people
• Occasions: Summer, main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients UnagiDonIt makes sense to improvise

by Don

Rice Bowl

Ingredients:

• 2 filets of eggs
• 200 g of rice
• 260ml of water
• 2 1⁄2 tablespoons of sugar
• 1 1⁄2 tablespoon of rice vinegar
• 4 tablespoons of soy sauce
• 4 tablespoons of Mirin

Preparation mode:

1. Wash the rice and leave it dry for 30 minutes.
2. Stir the water and put the rice in a pot with 260ml of water.
3. Put it on fire and let it cook for about 15 minutes.
4. In the meantime, prepare the unagi sauce.
5. In a bowl, mix the sugar, rice vinegar, soy sauce and mirin.
6. Bring to low heat and let cook for about 5 minutes, until the sugar completely dissolves and the sauce thickens.
7. In another pot, grind the eggs filets until the skin becomes crisp.
8. Assemble the bowl with the cooked rice at the bottom, the clay filets on top and water with the unagi sauce.

Note: You can add other ingredients to your choice, such as roasted onions, salmon, nori, among others.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe UnagiDon. Follow the instructions below in the preparation mode or step by step.

Method of preparation:

Prepare the sauce:

In a small pot, mix the mirin and cooking on high fire until it boils. Reduce the fire and add sugar, mixing until it completely dissolves. Add the soy sauce and let it boil. Cook on low fire for 10 minutes until the sauce grows thick. Turn off the fire and reserve to cool.

Cook the rice.

While the sauce cools, prepare the rice according to your preference. We recommend using 200g of rice for 260 ml of water after washing the rice.

Go to Unagi:

Preheat the grill at high temperature (approximately 250°C). Cut the eggs filets in half longitudinally and then cut them in half width so that they can be accommodated in the rice bowl. Forge a baker with aluminum paper and put the filets on top. Brush with vegetable oil and put on the grill for 5-7 minutes, until it is golden.

Add the unagi sauce:

Remove the filets from the oven and brush carefully with the unagi sauce, leaving a small amount for later. Return the filets to the grill and leave for about a minute, until the sauce begins to bubble on top.

Serve and enjoy:

In an empty bowl, place a portion of cooked rice. Brush the top of the rice with the reserved sauce and place the unagi filets on top.

Tips:

• For an authentic experience, serve the dish in a two-layer Bento snack, known as Jubako.
• Unagi is traditionally consumed during the summer months in Japan as it is rich in vitamins, minerals and proteins, providing endurance during hot days.

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