Unagi Kabayaki (Grilled Eel with Sweet Soy Sauce)
Why this recipe works
- Deep savoury sweetness: Soy sauce, mirin, sake and sugar simmer into a balanced glaze with saltiness, sweetness and umami.
- Repeated glazing: Brushing the eel several times under the grill builds the sticky, glossy finish associated with kabayaki.
- Simple serving base: Hot short-grain rice absorbs the extra sauce and keeps the richness of the eel balanced.
Get the most out of this recipe
Authenticity notes
- Kabayaki-style glazing: Kabayaki is defined by grilling and repeated brushing with a sweet soy-based sauce, rather than simply serving the sauce on the side.
- Serve with short-grain rice: The sticky texture of Japanese-style rice suits the glossy sauce and helps make the dish feel complete without many extras.
Timing notes
- Cook the rice first: Start the rice before making the sauce so it can stay warm and covered while the eel is grilled.
- Serve straight after glazing: The eel is best eaten as soon as it looks sticky and lacquered, while the glaze is still glossy and the rice is hot.
Ingredient notes
- Check the eel before cooking: Many unagi fillets are sold pre-cooked, so they only need gentle reheating and glazing rather than long cooking.
- Mirin and sake matter: Mirin brings sweetness and shine, while sake adds aroma and helps round out the soy sauce. The finished sauce is not alcohol-free.
Common mistakes
- Boiling the sauce too hard: Keep the sauce at a gentle simmer; a rapid boil can make it reduce unevenly and taste harsh.
- Glazing for too long: Once the sauce is brushed on, use short bursts under the grill. The sugars can catch quickly if left too long.
- Overcooking the eel: Grill just until hot through and lightly charred at the edges, especially if the fillets are already cooked.
Equipment you'll need
Ingredients
Instructions
- Cook the short-grain rice according to the packet instructions (a rice cooker is ideal). Keep it covered and warm while you prepare the eel and sauce.
- Put the soy sauce, mirin, sake and granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 8 to 10 minutes until glossy and slightly thickened, stirring now and then.
- Preheat the grill to medium-high. Place the eel fillets skin-side down and grill for 2 to 3 minutes, then turn and grill for 1 to 2 minutes until hot through and lightly charred at the edges.
- Brush the eel generously with the sauce, then grill for 30 to 60 seconds. Turn, brush again, and grill for another 30 to 60 seconds; repeat once more until the eel looks lacquered and sticky.
- Divide the rice between two bowls and top with the glazed eel. Spoon over a little extra sauce and finish with the roasted sesame seeds.
Recipe notes
Tips
- Keep the sauce at a gentle simmer rather than a rapid boil so it thickens without turning bitter.
- If your eel is sold pre-cooked (common for unagi), you are mainly reheating and glazing it; grill just until piping hot and glossy.
- Alcohol note: the sauce contains sake and mirin; avoid serving to children or anyone who should not consume alcohol.
Substitutions
- Replace Mirin with Sake and Granulated sugar (use an extra 30 ml sake and an extra 1 tbsp granulated sugar) for a similar sweetness.
- Replace Roasted sesame seeds with none if needed; the dish will still be delicious, just less nutty.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat the rice with a splash of water and warm the eel gently under the grill or in a low oven until piping hot, brushing with any remaining sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Fish Sesame Soybeans
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