📝 About This Recipe
Experience the soul of Japanese summer with this Unagi Kabayaki, a dish that balances smoky char with a deeply savory-sweet 'Tare' glaze. This recipe utilizes the traditional 'Kanto-style' method—steaming the eel before final grilling—to achieve a melt-in-your-mouth texture that contrasts beautifully with the crisp, caramelized skin. Rich in umami and history, this grilled delicacy is a masterclass in the harmony of fire, sugar, and soy.
🥗 Ingredients
The Eel
- 2 large Freshwater Eel (Unagi) fillets (cleaned, butterflied, and deboned)
- 1/4 cup Sake (for drizzling during the steaming process)
- 1/2 teaspoon Sea Salt (to draw out moisture)
Kabayaki Tare (Glaze)
- 1/2 cup Soy Sauce (use high-quality Japanese dark soy)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1/4 cup Sake (to add depth and aroma)
- 2-3 pieces Eel bones or heads (optional, toasted for extra depth in the sauce)
For Serving & Garnish
- 3 cups Short-grain Japanese Rice (steamed and kept warm)
- 1 pinch Sansho Pepper (Japanese citrusy ground pepper)
- 2 stalks Scallions (finely sliced on a bias)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
👨🍳 Instructions
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1
Prepare the Tare sauce by combining soy sauce, mirin, sake, and sugar in a small saucepan over medium heat. If using eel bones, toast them in the oven first and add them to the pot for maximum umami.
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2
Bring the sauce to a gentle simmer and cook for 15-20 minutes until it reduces by about one-third and reaches a syrupy consistency. Strain and set aside to cool.
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3
Rinse the eel fillets under cold water and pat them extremely dry with paper towels. Cut each long fillet into halves or thirds to fit your steamer and grill.
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4
Lightly salt the skin side of the eel. Set up a steamer basket over boiling water. Place the eel fillets on a plate or directly in the basket, skin-side down.
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5
Drizzle 1/4 cup of sake over the fillets. Cover and steam for 10-12 minutes. This Kanto-style method ensures the fat renders and the meat becomes incredibly tender.
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6
Carefully remove the steamed eel from the basket. The fish will be very delicate and prone to breaking, so handle with a wide spatula.
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7
Preheat your grill (charcoal is best, but a gas grill or oven broiler works) to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the eel fillets on the grill, skin-side down first. Grill for 2-3 minutes until the skin is slightly charred and crisp.
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9
Flip the eel carefully. Using a pastry brush, generously coat the grilled skin with the prepared Tare sauce.
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10
Grill the flesh side for 2 minutes, then flip again. Apply a second thick layer of Tare to the flesh side.
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11
Continue flipping and glazing 2-3 more times (about 1 minute per side) until the sauce bubbles, caramelizes, and creates a dark, glossy lacquer on the fish.
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12
Remove the eel from the heat. Place a portion of hot steamed rice into deep bowls (Unadon style).
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13
Drizzle a spoonful of the remaining Tare sauce over the rice before placing the eel on top.
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14
Garnish with a dusting of Sansho pepper for a tingly, citrusy finish, and add scallions and ginger on the side.
💡 Chef's Tips
If you cannot find fresh eel, high-quality frozen pre-grilled unagi can be 'revived' by steaming it with sake and re-glazing with homemade Tare. Be very patient when reducing the Tare; it should coat the back of a spoon but not be as thick as honey. Use a charcoal grill with Binchotan if possible; the high infrared heat creates a superior crust without drying the interior. Handle the steamed eel with extreme care; it is very fragile until the final grilling sets the glaze. Always serve with Sansho pepper—it is the traditional pairing that helps cut through the richness of the eel's fat.
🍽️ Serving Suggestions
Serve as 'Unadon' (eel over rice in a bowl) or 'Unajū' (served in a traditional lacquered box). Pair with a light, clear dashi-based soup like 'Kimosui' (eel liver soup) or miso soup. A side of sunomono (Japanese cucumber salad) provides a refreshing acidic contrast to the rich glaze. Pair with a dry, cold Junmai Ginjo sake to complement the savory-sweet profile. Serve with hot green tea (Sencha) to cleanse the palate between bites.