📝 About This Recipe
Transport your senses to the bustling riverside eateries of Shizuoka with this masterfully glazed Unagi Kabayaki. This iconic Japanese delicacy features succulent freshwater eel, steamed to tender perfection and then grilled with a rich, sweet-savory 'Tare' glaze that caramelizes into a deep mahogany sheen. It is a harmonious balance of smoky char, buttery fats, and umami-rich sauce that represents the pinnacle of Japanese seafood craftsmanship.
🥗 Ingredients
Main Ingredients
- 2 fillets Freshwater Eel (Unagi) (cleaned and butterflied, approximately 10-12 inches each)
- 1/4 cup Sake (for steaming the eel)
- 6-8 pieces Bamboo Skewers (soaked in water for 30 minutes)
Kabayaki Tare (Glaze)
- 1/2 cup Soy Sauce (high-quality Japanese brand preferred)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Granulated Sugar
- 1/4 cup Sake (to add depth to the sauce)
- 1 set Eel bones/head (optional, toasted for extra authentic flavor)
For Serving and Garnish
- 3 cups Japanese Short-Grain Rice (cooked and kept warm)
- 1/2 teaspoon Sansho Pepper (Japanese citrusy ground pepper)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
👨🍳 Instructions
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1
Prepare the Tare sauce by combining the soy sauce, mirin, sugar, and 1/4 cup sake in a small saucepan over medium heat.
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2
Bring the sauce to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes until the liquid reduces by about one-third and reaches a syrupy consistency. Set aside to cool.
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3
Rinse the eel fillets under cold water and pat them thoroughly dry with paper towels. This ensures a better sear and removes any residual sliminess.
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4
Cut each eel fillet in half crosswise. Carefully thread 3 soaked bamboo skewers horizontally through each piece of eel to keep them flat and prevent curling during the cooking process.
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5
Preheat your broiler or a charcoal grill to medium-high heat. Lightly oil the grill grate or a wire rack set over a baking sheet.
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6
Place the eel fillets on the rack, skin-side down first. Grill for 3-4 minutes until the skin is crispy and the fat begins to bubble.
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7
Flip the eel and grill the flesh side for another 3 minutes until lightly browned. This initial grilling renders the heavy fats.
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8
Place the grilled eel in a steamer basket over simmering water. Sprinkle with the 1/4 cup of sake. Cover and steam for 8-10 minutes. This 'Kanto-style' step ensures the eel is incredibly tender and melt-in-your-mouth.
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9
Remove the eel from the steamer carefully. Using a pastry brush, generously coat both sides of the eel with your prepared Tare sauce.
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10
Return the eel to the broiler or grill. Cook for 1-2 minutes until the sauce begins to bubble and caramelize.
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11
Apply a second layer of Tare sauce and grill for one more minute. Repeat a third time if you prefer a deeper, darker glaze. Watch closely to prevent the sugar in the sauce from burning.
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12
Remove from heat and carefully slide the skewers out of the eel while it is still hot.
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13
Place a generous portion of hot rice into bowls (Unadon) or a lacquered box (Unaju). Drizzle a spoonful of Tare over the rice.
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14
Lay the glazed eel fillets over the rice. Garnish with a light dusting of Sansho pepper and serve immediately with pickled 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. Always soak your bamboo skewers for at least 30 minutes to prevent them from igniting under the broiler. The steaming step is the secret to the 'Kanto' style of preparation; it removes excess oil and softens the collagen for a superior texture. If your Tare is too thin, continue simmering it; it should be thick enough to coat the back of a spoon without running off immediately. Sansho pepper is essential—it provides a unique tingly, citrusy note that cuts through the richness of the eel's fat.
🍽️ Serving Suggestions
Serve as 'Unadon' (Eel Rice Bowl) in a deep ceramic bowl for a comforting individual meal. Pair with a light, clear dashi-based soup like 'Kimo-su' (eel liver soup) or a simple miso soup. Enjoy with a glass of chilled, dry Junmai Ginjo sake to complement the sweet glaze. Accompany with a side of 'Sunomono' (Japanese cucumber salad) to provide a crisp, acidic contrast to the rich eel. Serve with hot green tea (specifically Genmaicha) to cleanse the palate after the meal.