How to make Unagi Don

Why cooks start here

Unagi Don is cooked the way unagi-ya cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Unagi Don, a beloved dish originating from Japan, is often enjoyed during the sweltering summer months when eel is thought to provide stamina and combat fatigue. Traditionally prepared in unagi-ya, specialized eel restaurants, this home version captures the essence of those time-honored flavors, carefully balancing salt and fat to achieve the signature taste. Imagine tender, grilled eel fillets resting on a bed of perfectly cooked rice, their rich, smoky essence accentuated by a generous drizzle of unagi sauce. A sprinkle of sansho adds a hint of citrusy spice, while sesame seeds offer a nutty finish. Prepared with care, each bite is a harmonious blend of savory and subtly sweet, a dish meant to be savored slowly.