Eel Recipe
Make Eel Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eel & Marinade
Finishing & Garnish
Serving (for A La Carte or Maki Rolls)
Method
Eel & Marinade
Make the unagi sauce (tare)
Combine soy sauce, mirin, sake, and granulated sugar in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until sauce thickens slightly and reduces by about one-third — roughly 12–15 minutes. Remove from heat and let cool. Sauce will thicken more as it cools.
Prepare the eel
If using frozen eel, thaw completely in the refrigerator. Pat fillets dry with paper towels. If fillets are very large, cut into serving-sized pieces (for a la carte) or into long thin strips roughly the width of a nori sheet for maki.
Pre-cook (optional but traditional)
Preheat oven broiler or grill to medium-high. Lightly brush the eel with neutral oil. Place the fillets skin-side down on foil or a grill rack. Broil/grill 4–6 minutes to warm through and render some fat, then flip, brush with 1–2 tablespoons of the prepared tare, and broil/grill an additional 3–5 minutes until the fish is glazed and slightly caramelized. Repeat brushing and broiling once more for a deeper glaze if desired. Internal temperature should reach 60–65°C (140–150°F) and flesh should be opaque and tender.
Finishing & Garnish
When the eel is cooked and glossy, remove from heat and let rest 1–2 minutes. Brush one final thin coat of warmed tare over the top. Sprinkle with toasted sesame seeds and the thinly sliced scallions or mitsuba, if using.
Serving (for A La Carte or Maki Rolls)
A La Carte plating
Place a portion of steamed sushi rice (about 1/2 cup) on a plate and top with an eel fillet or slice. Spoon a small amount of extra tare around the rice for presentation. Serve with pickled ginger and wasabi on the side.
For maki rolls
Lay a sheet of nori shiny side down on a bamboo mat. Spread a thin, even layer of sushi rice over the nori leaving a 1-inch strip at the far edge. Place a strip of glazed eel across the center of the rice. Add a small smear of wasabi or a few slivers of cucumber/avocado if desired. Roll tightly using the mat, seal with the exposed nori edge (dampen with water if needed). Slice into 6–8 pieces with a sharp wet knife. Brush each piece lightly with warmed tare and garnish with sesame seeds and pickled ginger on the side.