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Ingredients
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Eel and Marinade
Finishing & Garnish
Method
Eel and Marinade
- 1
Prepare the eel
If eel fillets are refrigerated whole, pat dry with paper towels. If skin-on, score skin lightly with small diagonal cuts to help render and prevent curling. Trim any ragged edges so each order has two neat pieces.
- 2
Make the sauce (unagi tare)
In a small saucepan combine soy sauce (4 tbs), mirin (3 tbs), sake (2 tbs), granulated sugar (2 tsp) and water (2 tbs). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer, stirring occasionally, until sauce thickens slightly and coats the back of a spoon, about 6–8 minutes. Remove from heat and set aside. Reserve about half the sauce for glazing during cooking and save the rest for serving or a final glaze.
- 3
Marinate (optional, short)
Brush a thin layer of the prepared tare onto both sides of the eel and let rest 10–15 minutes at room temperature. This is optional; unagi is traditionally brushed repeatedly while grilling rather than deeply marinated.
Cooking and Finishing
- 4
Pan-sear or broil the eel
Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tsp neutral oil to coat. When shimmering, place the eel fillets skin-side down (if skin-on). Cook for 2–3 minutes to crisp and render the skin, then flip carefully. If using a broiler, place eel on a foil-lined tray skin-side up, broil 3–4 inches from heat for 3–4 minutes until edges begin to caramelize.
- 5
Glaze and finish
Brush one or two generous coats of the reserved tare over the flesh side, then return to heat (pan or broiler) for 30–60 seconds to set the glaze and create a glossy caramelized finish. Repeat once more for a deep lacquered surface. Ensure internal temperature reaches at least 145°F (63°C) and the glaze is sticky and slightly charred in spots.
- 6
Rest and plate
Remove eel from heat and let rest 1–2 minutes. Transfer both pieces to a warmed plate. Spoon a little of the remaining tare over the top, sprinkle with toasted sesame seeds and sliced scallion. Add a light dusting of shichimi togarashi if desired and serve immediately with pickled ginger or cucumber on the side.