Ingredients
- 2 unagi fillets (fresh or frozen)
- 1/2 cup soy sauce
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake
- 2 tablespoons sugar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- Steamed rice, to serve
Instructions
1. Prepare the Unagi:
If using frozen unagi, thaw it thoroughly. Pat dry with paper towels to remove excess moisture.
- 2. Make the Sauce:
- In a saucepan, combine soy sauce, mirin, sake, sugar, grated ginger, and grated garlic. Bring to a simmer over medium heat. Stir occasionally until the sugar dissolves. Remove from heat and let it cool.
3. Grill the Unagi:
- Preheat your grill or broiler. Place the unagi fillets skin-side down on the grill or broiler pan.
- Brush generously with the sauce. Grill or broil for about 5-7 minutes, basting occasionally with more sauce, until the eel is cooked through and caramelized.
4. Serve:
- Serve the grilled unagi over steamed rice, drizzled with extra sauce.
Tips for Perfect Unagi:
- Choosing Unagi: Fresh unagi is ideal, but frozen can be used if fresh is not available.
- Grilling: Keep an eye on the eel while grilling to prevent burning, as the sweet sauce can easily caramelize.
- Sauce: Adjust sweetness and saltiness to your preference by varying the amount of sugar and soy sauce.
Variations:
- Kabayaki Style: After grilling, brush more sauce and broil briefly for a shiny finish.
- Unadon: Serve grilled unagi over rice in a bowl.
- Unagi Sushi: Use grilled unagi as a topping for sushi rolls.
Nutritional Information (per serving):
- Calories: Approximately 400 kcal
- Protein: 20g
- Carbohydrates: 60g
- Fat: 8g
Conclusion
Grilled unagi is a flavorful dish that combines the rich taste of eel with a sweet and savory sauce, perfect for enjoying over steamed rice. With these simple steps and tips, you can recreate this classic Japanese delicacy at home and impress your guests with your culinary skills.
