Supreme Una- Tama Don (Grilled Eel & Tamagoyaki rice bowl) and Grilled Sanma

Una-Tama Donburi: The Memory of a Bowl That Stayed With Me

There’s something about the power of food images – especially when seen at the right moment. A while ago, I spotted a bowl of unadon (grilled eel over rice) laid atop a thick golden bed of tamagoyaki (Japanese rolled omelet) on social media. They were called the “Una-Tama Don”.
I didn’t think much of it then, but as I was flying back to Japan recently, the memory suddenly resurfaced. It made me crave not only the taste but the experience of that dish – soft eggs, rich eel, fluffy rice.

Unagi is one of my forever favorites. Traditionally eaten in autumn and winter, it’s prized for its fatty, tender texture and sweet-savory glaze. Usually grilled over charcoal and served in specialty shops, it’s considered a bit of a luxury. But at home, there’s freedom. Freedom to mix, layer, and even add sanma (Pacific saury), which is especially abundant this year.

Home-Style Unadon with a Sweet Tamagoyaki Twist

Bringing this idea to life at home was surprisingly easy—and deeply comforting. The tamagoyaki acted as a warm cushion to the unagi, soaking up its sauce while offering gentle sweetness. Each bite felt soft, layered, and so full of umami!!

Quick recipe- Una Tama Don

• Eel: I rinsed off a bit of the sauce and gently steamed it in a pan. It softens the flesh and keeps the flavor delicate. Some prefer regrilling to crisp the skin—Kanto vs Kansai preference.
• Tamagoyaki: Whisk 3 eggs with 1.5 tablespoons sugar and a pinch of salt. Pour in thin layers into a nonstick pan, rolling each time until set.
• Rice: Just plain Japanese white rice. No seasoning needed—the richness comes from what sits on top.
• Quick Pickles: Cucumber sliced thin, salted, and squeezed. Ready in 5 minutes and so refreshing against the unagi’s richness.

Quick flow in photo

Completing a Meal : Grilled Sanma, a Seasonal Guest

Since this year’s sanma is both fatty and affordable, I couldn’t resist adding it to the plate. Just one fillet changes everything—adding smokiness, depth, and that distinct “taste of autumn” feeling.

How grilled

• Sanma: Cut in half to fit the grill. Sprinkle with salt, and grill until the skin is blistered and aromatic. In Japanese homes, we rarely use ovens—we rely on our fish grills built right into the stovetop.
• Liver Note: The liver can taste bitter to some, but I love its complex aftertaste, especially when paired with rice.

Quick flow in photo

Rainfall and the Turning Season

Yesterday, Japan saw a heavy downpour. This morning, the air had changed—clearer, cooler, with that unmistakable hint of autumn. Just a few days ago, I visited my favorite shrine, and everything still smelled like late summer. The cicadas had quieted. The light slanted a little more sharply through the leaves. Time is moving, and I feel it in my bones. Cooking this meal wasn’t just about satisfying a craving—it was about re-entering the rhythm of Japanese seasons.

うな玉丼！！おうちならではの自由なお献立

昨日の大雨で、一気に空気が変わったように思います。数日前にお参りしたときは、まだ晩夏の気配が残っていたのに。朝の光や虫の声、風の香りが、もう秋を告げていました。

そんな移ろいの中で、帰国便の中でふと思い出したのが、SNSで見かけた「うな玉丼」。どうしても食べたくなって、帰宅してすぐに作りました。もしかすると本来は関西の出汁巻きがベースだったのかもしれませんが、今回は関東風の甘めの玉子焼きで。

うなぎはタレを少し流して、フライパンでふっくらと温めました。塩もみしたきゅうりとの相性に毎度ながら感動します。そして、家ごはんの良さを生かして、脂の乗ったさんまも一緒に。半分に切ってグリルし、皮がパリっと焼けるともうたまりません。肝のほろ苦さも秋を感じさせるごちそうでした。