What Makes the Cooking Process of Unadon (Grilled Eel over Rice) Special?

When it comes to Unagi Don (grilled eel over rice), there's a lot more to it than simply grilling eel and placing it on rice.

The most distinctive aspect lies in the preparation and cooking methods of the eel, which are broadly divided into two major styles based on region: the "Kanto style" represented by Tokyo, and the "Kansai style" represented by Osaka. These two methods result in vastly different textures.

Kanto Style (Steamed then Grilled, Soft and Fluffy Texture): This is a "gentle" approach. After preparing the eel, the chef first grills it without any sauce (this is called "shirayaki"). Then comes the crucial step – it's taken to be steamed. Steaming removes excess fat from the fish, making the flesh incredibly soft and fluffy, almost melt-in-your-mouth. Only after steaming is the eel repeatedly brushed with a secret sauce and grilled, allowing the flavors to slowly permeate. Therefore, the eel in Kanto-style Unagi Don is typically very tender.

Kansai Style (Directly Grilled, Crispy Texture): This method is much "bolder," involving grilling throughout with no steaming step. The chef prepares and skewers the eel, then places it directly over charcoal, brushing it with sauce while grilling. Because it's grilled directly over charcoal for an extended period, the eel's skin becomes crispy and charred, and the meat retains more of its natural oils, resulting in a chewier and more elastic texture with a richer charcoal aroma.

Beyond these two significant stylistic differences, Unagi Don has another soul: the sauce (Tare).

Many long-standing Unagi restaurants boast a pot of sauce that might have been passed down through generations, a true "treasure." They don't discard the sauce after use; instead, they add new soy sauce, mirin, sugar, and other ingredients to the old sauce daily. Simultaneously, the rich drippings from the grilling eel also blend into it. Over time, this "aged brine" develops an incredibly rich and complex flavor that no freshly made sauce can ever match.

Thus, a top-tier Unagi Don is the result of highly skilled knife work, precise control over heat, distinct culinary philosophies (to steam or not to steam), and that secret sauce, which might be a "century-old vintage." These elements collectively create its unique charm.