Eel Dinner Recipe

Prepare the glaze (unagi sauce)

Combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, and 2 tbs granulated sugar in a small saucepan. Stir to dissolve the sugar, bring to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for 8–10 minutes until slightly reduced and syrupy. Remove from heat and keep warm.

Preheat and oil grill

If using an outdoor grill or grill pan, preheat to medium-high (about 400°F / 200°C). If broiling in the oven, preheat the broiler and set the rack 6–8 inches from the element. Lightly brush the eel skin with 1 tsp vegetable oil to prevent sticking.

Cook the eel

Place eel fillets skin-side down on the hot grill or under the broiler. Grill/broil 3–5 minutes until the skin firms and begins to brown. Flip carefully, brush the cooked side with 2–3 tablespoons of the prepared glaze, and cook another 2–3 minutes. Flip again, brush with more glaze, and cook 1–2 minutes more until the eel is cooked through, caramelized with a glossy glaze and internal flesh flakes easily (total cooking time ~8–10 minutes depending on thickness). Remove from heat and rest 2 minutes.

Finish with glaze

During the last minute, brush one final thin coat of glaze over the top and let it set. Spoon any remaining warm glaze over the eel when serving.

Rinse and cook rice

Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold water, swirling, until the water runs nearly clear (about 2–3 minutes). Drain. Combine rinsed rice and 1.8 cups water in a rice cooker or medium saucepan. If using a pot: bring to a boil, reduce heat to low, cover tightly and simmer 12–14 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, stir together 1 tbs rice vinegar, 0.5 tsp sugar, and 0.25 tsp salt until dissolved. Gently fold the seasoning into the cooked rice with a rice paddle or wooden spoon, taking care not to mash the grains. Keep warm until serving.

Prepare garnishes

Thinly slice scallions, toast sesame seeds if not pre-toasted, and have pickled ginger ready. Cut lemon or yuzu into wedges if using.

Assemble the plates: divide the seasoned rice among 2–3 plates or shallow bowls (serves 2–3). Place the grilled glazed eel fillets on top of or alongside the rice. Sprinkle 1 tbs toasted sesame seeds and the sliced scallions over the eel and rice. Add pickled ginger and nori strips on the side if using. Finish with a light dusting of shichimi togarashi or black pepper to taste and a lemon or yuzu wedge on the side.

Serve immediately while the eel is warm, offering extra glaze on the side for drizzling.