Unadon
Unadon ( 鰻丼 , an abbreviation for unagi donburi , "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning.
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
70330 characters 5 sections 6 paragraphs 9 images 431 internal links 5 external links |
unajū 0.360 eel 0.355 jūbako 0.216 unadon 0.216 fillets 0.184 lacquered 0.144 sakai 0.144 za 0.144 donburi 0.142 boxes 0.126 kabayaki 0.123 unagi 0.123 grilled 0.122 tare 0.101 hit 0.101 |
Unadon ( 鰻丼 , an abbreviation for unagi donburi , "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. |
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| 2017 |
70228 characters 5 sections 6 paragraphs 9 images 432 internal links 5 external links |
unajū 0.360 eel 0.355 jūbako 0.216 unadon 0.216 fillets 0.184 lacquered 0.144 sakai 0.144 za 0.144 donburi 0.142 boxes 0.126 kabayaki 0.123 unagi 0.123 grilled 0.121 tare 0.101 hit 0.101 |
Unadon ( 鰻丼 , an abbreviation for unagi + donburi , literally "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. |
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| 2016 |
70516 characters 5 sections 6 paragraphs 9 images 433 internal links 5 external links |
unajū 0.360 eel 0.355 jūbako 0.216 unadon 0.216 fillets 0.184 lacquered 0.144 sakai 0.144 za 0.144 donburi 0.142 boxes 0.126 kabayaki 0.123 unagi 0.123 grilled 0.121 tare 0.101 hit 0.101 |
Unadon ( 鰻丼 , an abbreviation for unagi + donburi , literally "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. |
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| 2015 |
70305 characters 5 sections 6 paragraphs 9 images 430 internal links 5 external links |
unajū 0.365 eel 0.360 jūbako 0.219 unadon 0.219 fillets 0.187 lacquered 0.146 sakai 0.146 donburi 0.144 boxes 0.128 kabayaki 0.125 unagi 0.125 grilled 0.123 1 0.107 tare 0.103 hit 0.103 |
Unadon ( 鰻丼 , an abbreviation for unagi + donburi , literally "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. |
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| 2014 |
70346 characters 5 sections 6 paragraphs 9 images 430 internal links 5 external links |
unajū 0.365 eel 0.360 jūbako 0.219 unadon 0.219 fillets 0.187 lacquered 0.146 sakai 0.146 donburi 0.144 boxes 0.128 kabayaki 0.124 unagi 0.124 grilled 0.123 1 0.107 tare 0.103 hit 0.103 |
Unadon ( 鰻丼 , an abbreviation for unagi + donburi , lit. "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. |
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| 2013 |
70996 characters 5 sections 6 paragraphs 9 images 431 internal links 5 external links |
unajū 0.365 eel 0.360 jūbako 0.219 unadon 0.219 fillets 0.187 lacquered 0.146 sakai 0.146 donburi 0.144 boxes 0.128 kabayaki 0.124 unagi 0.124 grilled 0.123 1 0.107 tare 0.103 hit 0.103 |
Unadon ( 鰻丼 , an abbreviation for unagi + donburi , lit. "eel bowl") is a dish originating in Japan. 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. [1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. [1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. |
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| 2012 |
71178 characters 4 sections 7 paragraphs 9 images 434 internal links 5 external links |
eel 0.403 unajū 0.358 jūbako 0.215 fillets 0.183 lacquered 0.143 sakai 0.143 una 0.143 unadon 0.143 donburi 0.141 boxes 0.125 don 0.122 kabayaki 0.122 unagi 0.122 grilled 0.121 1 0.105 |
Unadon ( 鰻丼 shorthand for unagi + donburi , lit. "eel bowl" ) is a dish originating in Japan. 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 . |
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| 2011 |
35218 characters 1 sections 5 paragraphs 7 images 265 internal links 0 external links |
eel 0.622 unadon 0.295 unagi 0.251 grilled 0.249 donburi 0.193 hitsumabushi 0.147 jūbako 0.147 lacquered 0.147 nagayaki 0.147 unajū 0.147 櫃まぶし 0.147 重箱 0.147 長焼き 0.147 鰻丼 0.147 鰻重 0.147 |
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). |
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| 2010 |
35039 characters 1 sections 5 paragraphs 7 images 265 internal links 0 external links |
eel 0.594 grilled 0.296 unadon 0.281 donburi 0.277 kabayaki 0.239 unagi 0.239 bowl 0.146 hitsumabushi 0.141 nagayaki 0.141 sanshō 0.141 unajū 0.141 櫃まぶし 0.141 長焼き 0.141 鰻丼 0.141 鰻重 0.141 |
An 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. |
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| 2009 |
6906 characters 1 sections 5 paragraphs 4 images 15 internal links 0 external links |
eel 0.594 grilled 0.296 unadon 0.281 donburi 0.277 kabayaki 0.239 unagi 0.239 bowl 0.146 hitsumabushi 0.141 nagayaki 0.141 sanshō 0.141 unajū 0.141 櫃まぶし 0.141 長焼き 0.141 鰻丼 0.141 鰻重 0.141 |
An 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. |
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| 2008 |
6886 characters 1 sections 5 paragraphs 4 images 15 internal links 0 external links |
eel 0.600 grilled 0.299 unadon 0.284 donburi 0.280 kabayaki 0.242 unagi 0.242 bowl 0.148 hitsumabushi 0.142 nagayaki 0.142 unajū 0.142 櫃まぶし 0.142 長焼き 0.142 鰻丼 0.142 鰻重 0.142 coated 0.121 |
An 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. |
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| 2007 |
7704 characters 1 sections 5 paragraphs 4 images 20 internal links 0 external links |
eel 0.658 grilled 0.282 unadon 0.267 donburi 0.263 kabayaki 0.228 unagi 0.228 bowl 0.139 hitsumabushi 0.134 nagayaki 0.134 unajū 0.134 櫃まぶし 0.134 長焼き 0.134 鰻丼 0.134 鰻重 0.134 coated 0.114 |
An 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. |
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| 2006 |
5065 characters 1 sections 5 paragraphs 3 images 8 internal links 0 external links |
eel 0.665 grilled 0.284 unadon 0.270 donburi 0.266 kabayaki 0.230 unagi 0.230 bowl 0.140 hitsumabushi 0.135 nagayaki 0.135 櫃まぶし 0.135 長焼き 0.135 鰻丼 0.135 鰻重 0.135 kanto 0.135 coated 0.115 |
An "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. |