Eel Cucumber Recipe

Prepare eel

If using pre-cooked grilled unagi fillets (store-bought vacuum-packed), remove from packaging and pat dry with paper towels. If using raw eel, fillet, skin and grill or broil until cooked through and lightly charred (about 6–8 minutes depending on thickness). Cut the cooked eel into 1/2-inch wide strips approximately 2–3 inches long.

Make sauce (unagi tare)

In a small saucepan combine 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake and 2 tbs brown sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer 4–6 minutes until slightly thickened and glossy. Remove from heat and stir in 1 tsp sesame oil. Taste and adjust — it should be balanced sweet-salty with a glossy sheen. Let cool slightly.

Glaze eel

Brush a thin layer of the warm sauce over the eel strips. If you want more caramelization, place the glazed eel under a hot broiler or on a very hot skillet for 1–2 minutes just to caramelize the surface, then brush again with sauce. Keep warm.

Prepare cucumber cups

Trim the cucumber ends and peel a 1/4-inch strip of skin lengthwise to create a decorative contrast if desired. Cut the cucumber into 1 1/2-inch lengths. Using a small melon baller or teaspoon, gently scoop out the seeds and some flesh from the center of each piece to create a small cup, leaving about 1/4 inch of cucumber wall all around. Lightly season the insides with a pinch of kosher salt (divide 1 tsp among all cups). Pat any excess moisture with paper towel.

Slice scallions

Thinly slice the green parts of the scallions on a bias into fine ribbons. Reserve for garnish.

Prepare cilantro & lime

Roughly chop the cilantro leaves if the leaves are large. Cut the lime in half; reserve for finishing squeeze at the end.

Oil the eel: Lightly brush the warm eel strips with 1 tsp neutral oil to add sheen and prevent sticking during assembly.

Fill cucumber cups: Place one glazed eel strip into each cucumber cup, trimming eel strips to fit neatly if necessary. Spoon a small drop (about 1/2 tsp) of the remaining unagi sauce into each cup on top of the eel for extra flavor. If using pickled ginger, place a small sliver alongside the eel inside the cup.

Garnish: Top each eel cucumber with a few sliced scallion ribbons, a small cilantro leaf, and a light dusting of toasted sesame seeds. If you like a touch of heat, add a tiny dab (about 1/8–1/4 tsp) of wasabi paste to the side or on top.

Finish & serve: Arrange the filled cucumber cups on a platter. Squeeze a drop of fresh lime over each just before serving to brighten flavors. Serve immediately so the cucumber stays crisp. Provide extra unagi sauce on the side for dipping.