Unadon
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Unadon (鰻丼, lit. "eel bowl", less commonly spelled "unagidon") is a popular donburi (rice bowl) dish made with unagi kabayaki (grilled eel coated with a sweet sauce).
Variations include unajū (鰻重, the same dish served in jūbako [重箱], 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. One is the Kantō region style (関東式), in which the eel is roasted first, smothered, and finally grilled with sauce. The other is the Kansai region style (関西式), which is grilled with sauce only. It is traditional to add Sichuan pepper as a condiment.
Unadon takes its name from the Japanese words unagi (eel) and donburi (rice bowl).
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