Unagi Recipe

Rinse and Cook Rice

Rinse 1.5 cups short-grain Japanese rice under cold water until the rinse water runs mostly clear (about 4–6 rinses). Drain. Combine rinsed rice and 1.8 cups water in a rice cooker or heavy pot. If using a pot, cover, bring to a gentle boil over medium, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice is resting, mix 1 tbs rice vinegar, 1 tsp sugar, and 1/2 tsp salt until dissolved. Gently fold this seasoning into the cooked rice using a rice paddle or spatula, taking care not to smash the grains. Keep rice covered and warm.

Combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, 2 tbs granulated sugar, and 2 tbs water in a small saucepan. Stir to dissolve sugar.

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat and simmer gently, uncovered, until sauce reduces and thickens slightly to a glossy glaze consistency (about 8–12 minutes). Stir occasionally to prevent burning. Remove from heat and let cool slightly. Reserve about half the sauce for brushing while broiling and the remainder for serving.

If eel is whole or in large pieces, pat fillets dry with paper towels. Lightly score the skin side in a few shallow diagonal slashes to prevent curling (do not cut through the flesh). Brush both sides very lightly with 1 tsp neutral oil to help prevent sticking.

Preheat an oven broiler or a charcoal grill. Position an oven rack 6–8 inches below the broiler element. Line a baking tray with foil and oil lightly or use a broiler-safe rack.

Place eel skin-side down on the rack or foil. Brush the flesh side generously with the prepared unagi sauce (tare). Broil for 4–6 minutes until the surface begins to caramelize and blister. Watch closely to avoid burning.

Remove from broiler, flip carefully to skin side, brush the top again with sauce, then return to broiler for another 2–4 minutes until glaze is glossy and eel is cooked through (internal texture should be tender and flaky). If using thicker fillets, you may alternate 2–3 more short broiling cycles, brushing with sauce between each, to build a sticky glaze without burning.

When done, let eel rest 2 minutes. If desired, warm the reserved sauce and drizzle a little over the fillets before serving.

Divide the seasoned rice between two bowls or shallow serving dishes (this recipe yields about 2 servings). Place one eel fillet on top of each rice portion (unagi no kabayaki style).

Brush or drizzle additional tare over the eel and rice to taste. Sprinkle 1/2 tsp sansho pepper over each serving (adjust to taste). Garnish with thinly sliced scallions and a pinch of toasted sesame seeds if using. Serve immediately with pickled ginger or pickles on the side.

Store any leftover sauce in the refrigerator for up to 1 week. Leftover cooked eel can be refrigerated in an airtight container for 1–2 days; reheat gently under a broiler or steam to avoid drying out.