Restaurants›Uchi Scottsdale›Unagi Recipe

Unagi Recipe

Inspired by Uchi Scottsdale
Time30m
Serves4

Freshwater eel

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eel Preparation

Serving

Method

Eel Preparation

1

Prepare the Eel

Rinse the freshwater eel under cold water and pat it dry with paper towels. Ensure it's cleaned properly to remove any residual slime.

2

Make the Sauce

In a small saucepan, combine soy sauce, mirin, sake, and brown sugar. Heat over medium heat, stirring until the sugar dissolves fully. Bring to a gentle simmer and let it cook for about 5 minutes until slightly thickened.

3

Grill the Eel

Preheat your grill or broiler. Cut the eel into fillets if desired. Brush the eel with the prepared sauce and place it on the grill. Grill for about 3-4 minutes on each side, basting with the sauce, until cooked through and slightly charred.

Serving

4

Prepare the Rice

While the eel is grilling, prepare the steamed rice according to package instructions. Keep warm until ready to serve.

5

Serve

On a platter, arrange the steamed rice. Place the grilled eel on top of the rice. Garnish with chopped green onions and sprinkle sesame seeds over it. Cut the nori sheets into strips and serve on the side.