Unagi Don, also known as Unadon, is a traditional Japanese dish consisting of grilled freshwater eel (unagi) served over a bed of steamed rice. This dish is highly regarded in Japanese cuisine and is considered a delicacy. But is Unagi Don good? For many, the answer is a resounding yes, thanks to its unique flavor and texture.
What is Unagi Don?
Unagi Don is essentially a rice bowl (donburi) topped with fillets of unagi that have been grilled, often in the kabayaki style. This preparation involves filleting the eel, grilling it, and basting it with a sweet and savory sauce. The sauce, often called tare or kabayaki sauce, is typically made from soy sauce, mirin, sugar, and sometimes sake, simmered until it reaches a thick, glossy consistency. The grilled eel, with its caramelized glaze, is then placed atop hot steamed rice, allowing the flavors to meld together.
There is also a variation called unaju, where the eel is served in a lacquered box instead of a bowl.
The Flavor and Texture Profile
The appeal of Unagi Don lies in its distinctive taste and texture. Unagi has a rich, savory flavor with a subtle sweetness that many find unforgettable. The flesh of the eel is typically described as firm yet tender, and when prepared in the kabayaki style, it develops a slightly crispy exterior while remaining soft inside. The sweet and savory tare sauce complements the natural richness of the eel, creating a harmonious blend of flavors. Some compare the flavor and texture of unagi to other freshwater fish like catfish, but with a unique richness. It is important to note that unagi is never served raw due to natural toxins; it must be cooked.
Cultural Significance and Occasions
Unagi has a long history in Japan, with its popularity dating back 300-400 years. It is traditionally eaten on a specific mid-summer day called doyō-no ushi-no-hi (Day of the Ox). This tradition from the Edo Period is believed to help build stamina and combat the heat of summer. While unagi is especially popular during the summer, it is available and enjoyed year-round. Despite its popularity, unagi is considered more of a special treat than an everyday meal, partly due to its cost and availability. Declines in wild eel populations have also contributed to its status as a luxury.
Preparing and Enjoying Unagi Don
Creating Unagi Don at home can be a rewarding experience. Pre-prepared unagi is often available in Asian markets, making the process more accessible. The basic steps involve:
- Heating the unagi fillets.
- Preparing steamed rice.
- Assembling the dish by placing the heated unagi over the rice.
Optional additions include sweet simmered eggs, nori, scallions, or avocado. Some recipes also involve making the unagi sauce from scratch using soy sauce, mirin, sugar, and sake.
Unagi Don is often served with sides such as miso soup, Japanese pickles, or other small dishes like Spinach with Sesame Sauce.
Unagi vs. Anago: A Comparison
Unagi is often confused with anago, another type of eel used in Japanese cuisine. While both are eels, they have key differences:
| Feature | Unagi (Freshwater Eel) | Anago (Saltwater Eel) |
|---|---|---|
| Habitat | Freshwater rivers and lakes | Saltwater |
| Fat Content | Higher, resulting in richer flavor | Leaner, resulting in milder taste |
| Texture | Firmer, tender | Lean, fluffy |
| Common Prep | Grilled (Kabayaki) with sweet sauce | Often used in tempura or sushi |
Unagi is generally considered to have a richer, more buttery flavor compared to anago's milder taste.
Sustainability Concerns
Concerns exist regarding the sustainability of wild eel populations due to factors like overfishing, habitat loss, and pollution. In 2013, Japan added unagi to its endangered species list. For those who wish to enjoy unagi responsibly, seeking out restaurants or sources that use sustainably farmed unagi is recommended.
Alternatives to Unagi Don
For those who prefer not to eat eel or are looking for alternative options, several plant-based unagi alternatives have been developed. These often use ingredients like tofu, eggplant, or mushrooms, prepared and flavored to mimic the taste and texture of unagi. These alternatives provide a way to experience the style of the dish with different ingredients.
Conclusion
Unagi Don is a highly-regarded Japanese delicacy that offers a unique and satisfying culinary experience. Its combination of rich, grilled eel with a sweet and savory glaze served over rice has made it a favorite for centuries. While it may not be an everyday meal, enjoying Unagi Don is a way to partake in a significant part of Japanese culinary tradition. Whether you try it at a restaurant or prepare it at home, the distinct flavor and tender texture of unagi make a compelling case for why this dish is considered so good.
For further information on Japanese cuisine, you can explore resources like the official website of the Japan National Tourism Organization (JNTO).
