Medium45 min
Where it comes from
Unadon hails from the Kanto region, where the tradition of grilling eel, or unagi, has been perfected over centuries, renowned for its delicate balance of flavors.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Fillet and grill the eel until cooked through.
- 2
Combine soy sauce, mirin, sugar, and sake to make a sauce, and simmer until thickened.
- 3
Brush the sauce over the grilled eel and grill again for a few minutes.
- 4
Serve the eel over a bowl of steamed rice.
- 5
Sprinkle with sansho pepper before serving.
