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Japan · Food

Unagi Don

45 min
970 kcal
2 servings

By eatmundo · July 12, 2026

Unagi Don🇯🇵AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Rice dish45 recipes from 16 countries

A luxurious bowl of tender, grilled freshwater eel glazed in a rich, savory-sweet tare sauce served over steaming rice. It is the quintessential Japanese summer delicacy known for its stamina-boosting qualities.

According to eatmundo's ingredient comparison, the closest dish to Unagi Don from another cuisine is Broken Rice with Grilled Pork (Vietnam): the two share 29% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Begin by rinsing 300g of short-grain rice and cooking it in a rice cooker until perfectly fluffy.

  • 2

    Prepare the sauce by whisking 60ml soy sauce, 60ml mirin, 60ml sake, and 2 tbsp sugar in a small saucepan over medium heat.

  • 3

    Bring the sauce to a gentle simmer for 5 minutes until it thickens to a syrupy consistency that coats the back of a spoon.

  • 4

    Place 2 eel fillets, skin-side down, on a baking sheet lined with foil and brush generously with your prepared sauce.

  • 5

    Broil the eel under a high heat broiler for 4 to 6 minutes, watching carefully for the glaze to bubble and caramelize.

  • 6

    Remove from the oven, brush again with a second layer of sauce, and broil for another 60 seconds to achieve a dark, glossy finish.

  • 7

    Spoon the hot rice into deep bowls, creating a flat, even bed for the eel.

  • 8

    Carefully slide one whole grilled eel fillet over the rice in each bowl and drizzle any remaining sauce from the pan over the top.

Frequently Asked Questions

What is Unagi Don?

Unagi Don is a Japanese rice bowl dish featuring grilled freshwater eel glazed in a sweetened soy-based sauce. Served over short-grain rice and finished with sansho pepper, it is typically consumed as a main meal.

Should I buy fresh or pre-cooked eel for Unagi Don?

It is highly recommended to buy pre-cooked, vacuum-sealed kabayaki eel, as preparing raw eel requires specialized de-boning skills.

How do I avoid burning the sauce while heating the eel?

The sauce contains sugar, so heat the eel in a pan on medium-low or steam it briefly to prevent the glaze from becoming bitter and burnt.

What is the best way to ensure the eel is tender and moist?

Lightly steaming the eel for 3-5 minutes before glazing it with the sauce helps restore its moisture and creates a melt-in-your-mouth texture.

Can I substitute mirin if I don't have it?

You can use a mixture of white grape juice or dry white wine with a pinch of extra sugar, though authentic mirin provides the best glossy finish.

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