Unagi (eel) Recipe

Make the tare

Combine soy sauce, mirin, sake and granulated sugar in a small saucepan over medium heat. Stir to dissolve the sugar, bring to a gentle simmer, then lower heat. Simmer gently, uncovered, for 12–18 minutes, stirring occasionally, until sauce thickens to a glossy, slightly syrupy consistency that coats the back of a spoon. If sauce becomes too thick, add up to 2 tablespoons water to adjust. Remove from heat and let cool slightly; tare will continue to thicken as it cools. Reserve about 3/4 cup for glazing and serving; keep remaining sauce refrigerated for future use.

Prepare fillets

Pat the eel fillets dry with paper towels. Lightly season the flesh side with a pinch of salt (use the 1 tsp salt). Brush both sides very lightly with vegetable oil to prevent sticking. If your eel is vacuum-packed and precooked (many supermarket unagi are steamed/cooked), still proceed to glazing and grilling briefly — adjust time as noted below. If raw, ensure it is fresh and sushi-grade or previously frozen according to food-safety guidelines.

Preheat grill or broiler

Preheat a grill to medium-high (about 400°F/200°C) or set an oven broiler to high and position rack 6–8 inches from the heat source. If using a charcoal or gas grill, oil the grates lightly.

First cook (if raw)

If your eel is raw, place skin-side down on the grill and cook 4–6 minutes until the skin begins to crisp and the flesh firms. Turn carefully and cook flesh-side 2–4 minutes. If your eel is precooked, grill 1–2 minutes per side just to warm and add char.

Glaze and finish

Brush a generous layer of the prepared tare over the top of each fillet. Return to the grill or broiler and cook 1–2 minutes until glaze caramelizes and gets a glossy char—watch closely to avoid burning. Flip, brush the other side with tare, and caramelize briefly (30–60 seconds) if desired. Repeat one more time for a deeper glaze: brush, caramelize quickly on each side. Total additional glazing time: 3–6 minutes depending on heat and whether eel was raw or pre-cooked.

Rest

Remove eel from heat and let rest 2 minutes so the glaze sets. Reserve any extra tare to serve at the table (reheat if chilled).

Assemble

Divide steamed rice among 2–4 serving bowls (the ingredients estimate 4 cups cooked rice — serve about 1 cup per person). Place one glazed unagi fillet over the rice (whole or sliced into 1–2 pieces). Spoon a little extra warm tare over the eel and rice for shine and flavor.

Garnish and finish

Sprinkle a light pinch of sansho or shichimi togarashi over each serving to taste. Add sliced scallions or mitsuba and pickles on the side if using. Serve immediately while hot.