Pork Belly and Daikon Unadon (Eel Rice Bowl Hybrid)

Name: Pork Belly and Daikon Unadon (Eel Rice Bowl Hybrid)
Yield: Serves 1 serving
Ingredients: Cooked rice, enough to fill a bowl about 80% full; 1/2 fillet store-bought grilled eel (kabayaki); About 1 small bowl pork belly (or pork shoulder, thinly sliced); Daikon radish, cut into rounds about 2 inches (5 cm) long; 1 green onion (scallion); as needed Cooking oil,; 3 tablespoons kabayaki sauce; 1 pinch ichimi togarashi (Japanese chili powder); 1 pinch shichimi togarashi (Japanese seven spice); 1 pinch sansho pepper; 1 tablespoon mirin; 1 splash cooking sake (or regular Japanese sake); 1 cup water (240 ml)

平中なごん @cook_40359144

A hybrid unadon combining grilled eel (kabayaki) and pork belly with daikon radish.

Recipe background:
Today is the Day of the Ox (Doyo no Ushi no Hi), so as part of my yearly tradition, I made a special eel dish. I often make pork belly with daikon, so this time I decided to combine it with grilled eel for a unique hybrid unadon! The kabayaki sauce goes really well with the pork belly and daikon, making this combination surprisingly delicious.

A hybrid unadon combining grilled eel (kabayaki) and pork belly with daikon radish.

平中なごん @cook_40359144

A hybrid unadon combining grilled eel (kabayaki) and pork belly with daikon radish.

Saved

Ingredients

Serves 1 serving

Cooked rice, enough to fill a bowl about 80% full
1/2fillet store-bought grilled eel (kabayaki)
About 1 small bowl pork belly (or pork shoulder, thinly sliced)
Daikon radish, cut into rounds about 2 inches (5 cm) long
1green onion (scallion)
as neededCooking oil,
3 tablespoonskabayaki sauce
1 pinchichimi togarashi (Japanese chili powder)
1 pinchshichimi togarashi (Japanese seven spice)
1 pinchsansho pepper
1 tablespoonmirin
1 splashcooking sake (or regular Japanese sake)
1 cupwater (240 ml)

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Steps

1

Cut the pork belly into bite-sized pieces. Peel the daikon and slice into half-moon pieces about 1/4 inch (5 mm) thick. Finely chop the green onion.
2

Heat oil in a frying pan and add the daikon. Sauté until lightly browned.
3

Add the pork belly to the pan and stir-fry until just cooked through.
4

Add 2 tablespoons kabayaki sauce, mirin, sake, and 1 cup (240 ml) water to the pan. Simmer and stir until most of the liquid has evaporated.
5

If the grilled eel is not freshly cooked, warm it up.
6

Scoop rice into a bowl, top with the pork belly and daikon mixture and the grilled eel. Drizzle with 1 tablespoon kabayaki sauce and sprinkle with chopped green onion.
7

Optional: Add a pinch of ichimi, shichimi, or sansho pepper to taste.

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Cooksnaps

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平中なごん @cook_40359144

Published in the US on August 11, 2025 14:01

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