Unagi Fresh Water Eel Recipe

Combine and simmer

In a small saucepan combine 1 cup soy sauce, 1 cup mirin, 1/2 cup sake, 1/2 cup granulated sugar, and 1/4 cup water. Stir briefly to dissolve the sugar.

Reduce

Bring the mixture to a gentle boil over medium heat, then lower to a simmer. Allow to reduce, uncovered, stirring occasionally, until the sauce thickens slightly and lightly coats the back of a spoon — about 12–18 minutes. The sauce should be glossy and syrupy when finished. Remove from heat and let cool to thicken further. Reserve ~3/4 cup for brushing and serving; the rest can be stored in the refrigerator for up to 2 weeks.

Preheat and oil

Preheat a grill (or broiler oven) to high, or heat a heavy skillet or cast-iron pan over medium-high heat. Lightly brush the grill grates or pan with 1 tablespoon oil to prevent sticking.

Pat eel dry

Pat the unagi fillets dry with paper towels. If fillets are whole and thick, you may slice each into two serving pieces across the width for easier handling and even cooking.

First sear

Place the fillets skin-side down on the hot grill or in the pan. Sear for 2–3 minutes until lightly browned and the skin firms. Flip and sear flesh-side briefly (1–2 minutes) just to warm through.

Brush with tare and finish

Brush both sides of the fillets with a generous layer of the prepared tare. Return to the grill or under the broiler for 1–2 minutes, watching closely so the sugars do not burn. Flip, brush again with tare, and cook another 1–2 minutes. Repeat one more time if desired, building up a glossy, caramelized glaze. Internal temperature should be hot and the flesh flakey and opaque.

Rest

Remove the fillets and let rest 2 minutes so the glaze sets slightly.

Portion rice

Divide 4 cups of steamed short-grain rice into 2–4 bowls or rectangular lacquer boxes (unadon style). Smooth the top of the rice with the back of a spoon.

Place unagi

Lay one glazed unagi fillet (or two halved pieces) atop each portion of rice. If serving two fillets to share, split equally between portions.

Garnish

Brush any remaining tare lightly over the eel and rice. Sprinkle each serving with a pinch (~1/8–1/4 tsp) of sansho pepper (adjust to taste), a light scattering of toasted sesame seeds, and sliced scallions. Add optional pickled ginger and nori strips beside the eel.

Serve

Serve immediately while hot. Offer extra tare at the table for additional drizzle. Leftover tare may be refrigerated and reused; cooked unagi should be eaten same day or stored refrigerated and eaten within 24 hours.