Unagi Donburi

Dish information

Unagi Donburi, a quintessential Japanese comfort food, features grilled unagi (freshwater eel) glazed with a sweet and savory tare (soy-based sauce), served atop a bed of steamed rice in a donburi (bowl). The dish's history dates back to the Edo period in Japan, where eel was a popular and nutritious food source. Originally, unagi was often prepared simply, but over time, the sophisticated grilling and basting techniques, combined with specialized sauces, evolved into the delicacy we know today. The Kanto style (Eastern Japan) involves steaming the eel first to remove excess fat, resulting in a tender, flaky texture before grilling. In contrast, the Kansai style (Western Japan) skips steaming, leading to a firmer, chewier texture. Unagi is traditionally eaten during the summer months, particularly on the 'Doyo no Ushi no Hi' (Day of the Ox in mid-summer), as it is believed to provide stamina and combat fatigue from the heat. Notable unagi restaurants, such as Nodaiwa in Tokyo, have been perfecting their craft for generations, drawing gourmands from across the globe. The preparation of unagi is an art form, requiring years of apprenticeship to master the intricate steps of gutting, deboning, skewering, grilling, and saucing the eel to perfection.

Timeline

• 1600s

  Eel becomes a more common food source in Japan during the Edo period.

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  1661

  Earliest known record of 'kabayaki' (grilled eel, precursor to donburi).

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  1800s

  Unagi donburi as a specific dish gains popularity in Edo (Tokyo).

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  1833

  Hiraga Gennai promotes eating unagi on 'Doyo no Ushi' for summer stamina.