By Yuto Omura
Eel Kabayaki Recipe (with Homemade Unagi Sauce) for Unagi Don/Unaju
13 steps
Prep:20minCook:30min
Unagi no Kabayaki (鰻の蒲焼き) is a luxurious dish made with grilled eel coated in a special sweet and sticky unagi sauce. It's typically enjoyed as a summer treat and here I will teach you how to prepare and cook eel, as well as make the delicious unagi sauce from scratch!
Updated at: Wed, 04 Sep 2024 00:18:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
24
High
Nutrition per serving
Calories496.5 kcal (25%)
Total Fat20.9 g (30%)
Carbs49.7 g (19%)
Sugars30.4 g (34%)
Protein16.4 g (33%)
Sodium2582.1 mg (129%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Add sugars to a saucepan and heat on medium-high.
Step 2
When sugar melts, add sake and mirin. Bring to boil and cook for 1-2 minutes, stirring occasionally.
Step 3
Add soy sauce and simmer until thickened (about 10 minutes), stirring occasionally.
Step 4
Remove from heat and cool while preparing eel.
Step 5
Wash eels and cut into pieces on a plastic-wrapped chopping board.
Step 6
Place eel skin-side down in a cold frying pan with sake.
Step 7
Steam on medium-low heat for 3 minutes with lid on. Meanwhile, preheat grill/broiler.
Step 8
Transfer eel to a foil-lined wire rack and grill for 6 minutes.
Step 9
Flip and grill skin side for 5 minutes or until lightly charred.
Step 10
Brush sauce on skin, grill for 30 seconds. Flip, brush sauce on meat side, grill for 30 seconds.
Step 11
Repeat brushing and grilling each side twice more (3 times total per side).
Step 12
Serve over cooked rice brushed with leftover sauce.
Step 13
Top with eel and sprinkle with ground Japanese pepper.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
