Unagi Kabayaki
Grilled Glazed Eel
Tender, grilled freshwater eel fillets coated in a rich, sweet, and savory glaze (tare), traditionally served over steamed rice. A classic Japanese summer delicacy known for its invigorating properties.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Difficulty
Medium
Per serving
520 kcal
FI
Edited by fim
Ingredients
2 servings
Instructions
- 1⏱ 10 minutesPrepare the Kabayaki Tare (Sauce)In a small saucepan, combine the soy sauce, mirin, sake, and sugar.
- 2Place over medium heat and stir until the sugar is completely dissolved. Bring the mixture to a gentle simmer and continue to cook, stirring occasionally, for about 8-10 minutes, or until the sauce has thickened slightly and coats the back of a spoon. It should reduce by about one-third. Remove from heat and set aside.
- 3⏱ 5 minutesPrepare the UnagiIf using frozen unagi fillets, thaw them according to package instructions. If using fresh unagi, ensure it is properly cleaned, deboned, and filleted. Pat the fillets dry with paper towels. If the fillets are very thick, you can lightly score the flesh side in a crosshatch pattern to help them cook evenly and absorb the glaze.
- 4⏱ 8 minutesGrill or Broil the UnagiPreheat your grill or broiler to medium-high heat. If grilling, lightly oil the grates. Place the unagi fillets skin-side down (if applicable) on the hot grill or under the broiler. Cook for about 3-4 minutes until the skin is slightly crisp.
- 5Flip the fillets and brush generously with the prepared kabayaki tare. Continue to cook for another 4-6 minutes, basting with more tare every minute or two, until the glaze is caramelized and sticky, and the eel is heated through and slightly charred in spots. Be careful not to burn the glaze.
- 6⏱ 2 minutesAssemble and ServeSpoon the hot steamed rice into serving bowls. Carefully place a glazed unagi fillet on top of the rice. Drizzle with a little extra kabayaki tare, if desired. Sprinkle generously with sansho pepper. Garnish with optional scallions or sesame seeds. Serve immediately.
💡 Pro Tips
- ✓Unagi Kabayaki is traditionally enjoyed during the summer months in Japan, particularly on 'Doyo no Ushi' (the hottest day of summer), believed to provide stamina.
- ✓The sansho pepper's bright, slightly numbing quality is essential for cutting through the richness of the eel and the sweetness of the tare, creating a perfectly balanced flavor profile.
- ✓This dish is often considered a special occasion meal or a luxurious treat due to the cost and preparation involved in sourcing and cooking eel.
- ✓If you can't find pre-cooked unagi fillets, you can grill raw eel fillets, but be sure to cook them thoroughly and glaze them multiple times.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Unadon: The most common presentation, where unagi is served over a bowl of rice, as described in this recipe.
- Hitsumabushi: A Nagoya specialty where the unagi and rice are served in a special wooden tub. It's eaten in three stages: plain, with condiments (like nori, wasabi, scallions), and finally with broth poured over it.
- Kabayaki Sauce Variation: Some recipes include a small amount of grated ginger or garlic in the tare for added complexity.