Unagi (eel) Recipe

Make or Prepare Unagi Sauce (if not using store-bought)

Combine mirin (3 tbs), sake (3 tbs), dark soy (2 tbs), light soy (1 tbs) and granulated sugar (3 tbs) in a small saucepan. Bring to a gentle boil over medium heat while stirring so the sugar dissolves. Reduce heat to low and simmer, uncovered, until the mixture thickens to a glossy, syrupy consistency (about 8–12 minutes). Remove from heat and let cool slightly; sauce will thicken more as it cools. If you have ready-made unagi sauce, measure 1 cup and warm slightly for glazing.

Prepare the Eel

If eel is frozen, fully thaw in the refrigerator. Pat fillets dry with paper towels. If the fillets are large, you can cut each into 2 equal portions for easier handling and serving. Lightly brush both sides of the eel with a small amount of neutral oil to prevent sticking.

Initial Heating (Steam or Simmer - optional)

Traditional kabayaki is sometimes steamed briefly before grilling to remove excess fat and to create a tender texture. To steam: place eel in a steamer basket over simmering water for 4–6 minutes until just warmed through but not falling apart. Alternatively, you can skip steaming and go straight to broiling/grilling if your eel is already fully cooked (many supermarket unagi is pre-grilled and frozen).

Grill/Broil the Eel (First Glaze)

Preheat broiler to high (or preheat a grill to medium-high). Line a baking sheet with foil and oil lightly. Place eel skin-side down on the sheet. Brush a generous layer of the unagi sauce over the top (meaty side). Broil or grill for 3–5 minutes until the sauce starts to caramelize and the edges begin to char slightly. Watch closely to avoid burning.

Second Glaze & Finish

Remove eel from broiler/grill, brush again with a thicker layer of sauce, then return to broiler/grill for another 1–2 minutes to deepen the glaze. Repeat one more time if desired for a lacquered finish (3 total glaze applications is common). For extra gloss, finish by brushing a small amount (1 tsp) of butter over the top immediately after removing from heat and let it melt into the glaze.

Divide steamed rice among 2–3 bowls (depending on portion size). Place an eel fillet (or two pieces) over the rice. Spoon any remaining warm unagi sauce over the eel and rice (use to taste, typically 1–2 tbs per bowl).

Garnish with toasted sesame seeds, chopped scallions, and a light sprinkle of shichimi togarashi or sansho if desired. Serve immediately with pickled ginger on the side.

If you are using raw fresh eel (uncommon in home kitchens), ensure it is properly filleted and cooked to an internal temperature of 145°F (63°C). Most retail unagi is pre-cooked (kabayaki-style), so you are primarily reheating and glazing. Adjust broiling/grilling times accordingly to avoid overcooking.