Unagi Recipe

Prepare the glaze (unagi tare)

Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium heat. Stir to dissolve the sugar, bring to a gentle simmer, and let reduce until slightly syrupy, about 10–12 minutes. If it thickens too much, add 1–2 tablespoons water. Taste and, if needed, add 1 teaspoon rice vinegar to balance sweetness. Remove from heat and keep warm.

Thaw and pat dry eel (if frozen)

If using frozen unagi, fully thaw in the refrigerator overnight. Rinse briefly under cold water if packaged with sauce, then pat dry thoroughly with paper towels. If you have pre-cooked kabayaki-style unagi (most store-bought), proceed to reheating/grilling steps below.

Preheat grill or broiler

Preheat a grill to medium-high (about 400°F / 200°C) or set your oven broiler to high with the oven rack 6–8 inches from the heat source. Line a baking sheet with foil and oil lightly to prevent sticking.

Oil and initial sear

Lightly brush the skin side of each eel fillet with neutral oil to prevent sticking. Place fillets skin-side down on the grill or on the prepared baking sheet for broiling. Cook for 3–4 minutes to get an initial sear and warm through.

Brush with tare and finish

Brush a generous layer of the warm unagi tare on the flesh side of the eel. Flip and brush the skin side as well. Return to the grill or under the broiler and cook another 2–3 minutes until the glaze is bubbling and caramelized but not burnt. Repeat once more: remove, brush with more tare, then grill/broil 1–2 minutes to build up a glossy, sticky coating. Total cooking time will vary by thickness and whether eel is pre-cooked; ensure internal temperature reaches 145°F (63°C) if cooking from raw.

Rest and slice

Remove the eel from heat and let rest 2 minutes. Using a sharp knife, slice each fillet into 1–1.5 inch (2.5–4 cm) pieces for serving. Spoon any extra warmed tare over the slices.

Divide steamed rice between two bowls or plates, forming a compact mound. Place the sliced unagi pieces on top of the rice (traditional unadon style) or alongside if serving as part of a larger meal.

Drizzle a little extra tare over the eel and rice. Sprinkle toasted sesame seeds and chopped green onions over the top. Add pickled ginger on the side if desired.

If glaze becomes too thick while cooling, warm it gently and whisk in a teaspoon or two of water to reach desired consistency. Keep any leftover tare refrigerated in a sealed container for up to 1 week.