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unadon
is a dish originating in Japan. 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. The fillets are glazed with a sweetened soy-based sauce, called ''tare'' and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down.〔, p.63〕 Sufficient ''tare'' sauce is poured over so that some of it seeps through the rice underneath.〔 By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning.
==Variations==
Variations include ''unajū'' (鰻重, the same dish served in ''jūbako'' (), food boxes often lacquered), ''nagayaki'' (長焼き, the eel and rice are served separately), and ''hitsumabushi'' (櫃まぶし).
There are two styles of grilled eel, the topic of which is covered more precisely under ''kabayaki''. Essentially, in the Kantō region style, the eel is steamed before being grilled with sauce, which makes the eel more tender.〔, p.144-〕 The other is the Kansai region style, which is grilled without steaming.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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