unadon
A Japanese donburi of steamed white rice topped with eel fillets, grilled and coated in caramelized sweetened soy tare, then finished with powdered sanshō berries.
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About this dish
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. Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. By convention, pulverized dried berries of sanshō are sprinkled on top as seasoning. It is also very popular outside of Japan, particularly in Taiwan and the United States.