Unadon is a dish originating in Japan consisting of a donburi style bowl of steamed white rice topped with fillets of eel grilled in a style called kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy based sauce called tare and caramelized, preferably over a charcoal fire, with enough sauce poured over that some seeps into the rice beneath, and pulverized dried sansho berries are conventionally sprinkled on top as a seasoning. It is also popular outside Japan, particularly in Taiwan and the United States.
Facts
Origin Period, From (Year) Origin RegionNihonbashi Ningyocho, Tokyo, Japan 1 Connections
In Cuisine
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Japan, originated there.
Sources
1. Wikipedia: Unadon
History, place of invention
by a man named Ōkubo Imasuke of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo)
History, era start
invented in the late Edo period, during the Bunka era (1804-1818)
History, era end
Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804-1818)
In Cuisine: Japanese Cuisine, lead paragraph
Unadon (鰻丼; an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan.
Uses Ingredient: Rice, lead paragraph
It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.
Uses Ingredient: Eel, lead paragraph
Unadon (鰻丼; an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan.
View the SourceWikidata: Unadon
Wikidata Q1352897, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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