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unadon (鰻丼) eel rice

my unadon served along with chawanmushi...

"Unagi sushi is a mainstay item at most sushi restaurants, but have you tried unagi rice bowl before? This classic Japanese dish is called Unadon (鰻丼) or Unaju (鰻重), or you might have known it as eel rice. The Japanese have a special affection for Unadon because the satisfaction of eating perfectly grilled unagi over a bed of warm rice is incomparable. Oh, and the aroma of the sweet caramelized sauce…that alone is enough to make my mouth water. In the Tokyo region, the skewered eel is first broiled without the sauce, and we call it Shirayaki (白焼き). Then the unagi is steamed, before being dipped in the sauce and grilled again.
Unagi (freshwater eel) is considered an expensive delicacy in Japan, and it’s not an everyday dish. I did a quick research and found out that 26.2% of people eat unagi “about once every 6 months”, followed by “once every 2 to 3 months” at 16.8%, “less than once a year” at 16.1%, and “once a year” at 15.8%." -- JOC
"Japanese home cooks don’t buy a live eel to cook at home. They buy pre-grilled eel fillets and just reheat them before serving. Here in the US, you can purchase grilled eels that have been vacuum-sealed in Japanese/Asian grocery stores."

along with unadon...

my chawanmushi (with salmon, corn, peas, fish cake) and snap pea carrot salad…


© Faisal Hoque
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