📝 About This Recipe
Unagi Kabayaki is a cornerstone of Japanese Edo-style cuisine, featuring freshwater eel butterflied and grilled to smoky perfection. The eel is basted repeatedly with a rich, sweet-savory 'Tare' sauce that caramelizes over charcoal to create a lacquer-like finish. This dish offers a sublime contrast between the crisp, charred skin and the melt-in-your-mouth, fatty richness of the tender white meat.
🥗 Ingredients
The Eel
- 2 large pieces Freshwater Eel (Unagi) fillets (cleaned, butterflied, and deboned; approximately 10-12 inches each)
- 2 tablespoons Sake (for steaming/sprinkling)
- 1 tablespoon Neutral oil (such as grapeseed or vegetable oil for the grill)
Homemade Kabayaki Tare (Sauce)
- 1/2 cup Soy Sauce (use high-quality Japanese dark soy sauce)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1/4 cup Sake (dry Japanese rice wine)
- 1-2 pieces Eel bones or head (optional, toasted; adds incredible depth to the sauce)
For Serving & Garnish
- 3 cups Short-grain Japanese Rice (cooked and kept warm)
- 1 teaspoon Sansho Pepper (Japanese citrus pepper; essential for cutting through the richness)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
- 2 stalks Scallions (finely sliced into rounds)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
👨🍳 Instructions
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1
Begin by making the Tare sauce. In a small saucepan, combine the soy sauce, mirin, sugar, and sake. If using eel bones, toast them under a broiler first until browned and add them to the pot.
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2
Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for 10-15 minutes until it reduces by about one-third and becomes syrupy. Strain and set aside to cool.
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3
Prepare the eel fillets. Cut each long fillet in half crosswise so they are easier to handle on the grill. Pat the skin and flesh completely dry with paper towels.
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4
Preheat your grill (charcoal is best, but gas works) to medium-high heat. Lightly oil the grates to prevent the delicate skin from sticking.
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5
Place the eel fillets on the grill, skin-side down first. Grill for 3-4 minutes until the skin is slightly charred and the fat begins to render.
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6
Flip the fillets carefully using a wide spatula and grill the flesh side for another 3 minutes. The meat should turn opaque.
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7
Optional Steaming Step: For a more tender 'Kanto-style' texture, place the grilled fillets in a steamer basket over boiling water (sprinkled with a little sake) for 5-7 minutes. This softens the collagen.
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8
Return the eel to the grill. Using a pastry brush, generously coat the flesh side with the prepared Tare sauce.
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9
Grill for 30-60 seconds until the sauce bubbles and caramelizes, then flip and brush the skin side. Be careful, as the sugar in the sauce burns quickly.
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10
Repeat the brushing and flipping process 2-3 times per side. This layering creates the signature deep mahogany glaze and intense flavor.
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11
Remove the eel from the grill once it is deeply glazed and the edges are slightly crisp.
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12
Prepare your serving bowls by filling them with hot steamed rice. Drizzle a tablespoon of the remaining Tare sauce directly over the rice.
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13
Place the grilled eel fillets on top of the rice. Brush one final thin layer of sauce over the eel for a glossy shine.
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14
Garnish with a light dusting of Sansho pepper, sliced scallions, and a side of pickled ginger.
💡 Chef's Tips
Always pat the eel completely dry before grilling to ensure the skin gets crispy rather than rubbery. If you cannot find fresh eel, frozen 'Unagi No Kabayaki' can be revitalized by rinsing off the old sauce, patting dry, and re-grilling with this fresh homemade Tare. Sansho pepper is crucial; its numbing, citrusy profile balances the heavy fats of the eel perfectly. Use a silicone brush for glazing to avoid losing bristles in the sticky sauce and to ensure even coverage. Don't rush the sauce reduction; the thickness of the Tare determines how well it clings to the fish.
🍽️ Serving Suggestions
Serve as 'Unadon' (Eel Donburi) in a deep ceramic bowl for a classic comfort meal. Pair with a light, clear dashi-based soup like 'Kimo-su' (eel liver soup) or a simple miso soup. Enjoy with a chilled, dry Junmai Sake to cut through the sweetness of the glaze. A side of sunomono (Japanese cucumber salad) provides a refreshing, acidic contrast to the rich fish. For a formal presentation, serve in a traditional lacquered 'Jubako' box.