Eel Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Eel Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 pieces fresh or frozen unagi fillets (eel), boneless; 1 tsp salt; 1 tbs vegetable oil or neutral oil; 6 tbs soy sauce; 6 tbs mirin; 3 tbs sake; 3 tbs granulated sugar; 4 cups steamed Japanese short-grain rice; 1 tsp sansho pepper or ground sansho; 2 tbs chopped green onion (optional); 1 tsp toasted sesame seeds (optional)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time45m

Serves4

Unagi

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Ingredients

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Grilled Eel (Unagi)

2 pieces fresh or frozen unagi fillets (eel), boneless

1 tsp Celtic sea salt

1 tbs vegetable oil or neutral oil

Unagi Sauce (Kabayaki Tare)

6 tbs Aged soy sauce

6 tbs Mirin

3 tbs Sake

3 tbs granulated sugar

To Serve

4 cups steamed Japanese short-grain rice

1 tsp sansho pepper or ground sansho

2 tbs chopped green onion (optional)

1 tsp toasted sesame seeds (optional)

Method

Grilled Eel (Unagi)

Prepare eel

If using frozen unagi, thaw completely in the refrigerator and pat dry with paper towels. If fillets have skin that is too thick, lightly score the skin surface (short parallel cuts) so it cooks evenly. Lightly sprinkle both sides with salt and let sit 5 minutes, then pat dry again.

Preheat grill or broiler

Preheat a grill to medium-high (or set broiler to high) and oil the grate or a broiler pan lightly with the vegetable oil to prevent sticking.

Initial sear

Place the eel skin-side down on the hot grill or under the broiler. Cook for 3–4 minutes until the skin crisps and the flesh begins to warm through. Turn the fillets and cook the flesh side briefly (1–2 minutes).

Unagi Sauce (Kabayaki Tare)

Make the sauce

Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently until slightly thickened and glossy, about 8–12 minutes. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Brush and glaze

Brush a generous layer of the prepared sauce over the cooked eel fillets. Return the fillets to the grill or under the broiler and cook 1–2 minutes to caramelize the glaze. Brush again with sauce, and repeat one more time for 2–3 total glaze applications until the eel is shiny and caramelized but not burnt.

Finish & Serve

Warm the steamed rice and divide among 4 bowls or shallow boxes. Place a glazed eel fillet over each portion of rice. Spoon any remaining sauce over the eel and rice.

Garnish each serving with a light sprinkle of sansho pepper (to taste), and optional chopped green onion and sesame seeds. Serve immediately while hot.

Estimated doneness: eel should be fully cooked, flake easily with a fork, and have a glossy caramelized surface from the tare. Store leftover sauce refrigerated separately for up to 1 week.