Unagi Kabayaki

Name: Unagi Kabayaki
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 fillet Unagi; 0.5 TSP Neutral Oil; 30 ML Soy Sauce; 30 ML Mirin; 30 ML Sake; 22.5 G Sugar; 1 serving Japanese Short-Grain Rice; 0 free Sansho

Unagi Kabayaki is a glossy, caramelized grilled eel glazed with a sweet-savory sauce and traditionally served over steaming Japanese rice. The rich, smoky eel and the tangy-sweet tare make each bite deeply comforting and elegant—perfect for a special weeknight meal or celebration.

Unagi Kabayaki is a glossy, caramelized grilled eel glazed with a sweet-savory sauce and traditionally served over steaming Japanese rice. The rich, s... Show more

4.0

•⏳25min•👨‍🍳Medium

high protein

holiday/special occasion

grilling

japanese

gourmet

main/dinner

bowl

Method

Make the tare

Combine Soy Sauce, Mirin, Sake, and Sugar in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves, then cook for 8 minutes until the sauce looks glossy and lightly syrupy. Remove it from the heat and let it sit while you prepare the eel.

Preheat the broiler

Set an oven rack about 6 inches from the heat and preheat the broiler on high. Line a baking sheet with foil so the eel is easy to lift off and the sticky glaze does not bake onto the pan.

Broil the eel

Pat the Unagi dry, brush the fillets lightly with Neutral Oil, and lay them skin-side down on the prepared sheet. Broil for 4 minutes, then brush the tops with a thin layer of the tare. Broil for 2 minutes more, brush again, then broil for 1 minute more until the glaze is deep brown, glossy, and bubbling at the edges and the eel is hot all the way through.

Assemble and serve

Divide the Japanese Short-Grain Rice between two bowls. Set the eel on top, spoon over any remaining tare, and finish with a light sprinkle of Sansho if you like its bright, peppery lift.