Grilled Unagi (Japanese Eel)

Savor the rich, smoky flavors of authentic Japanese cuisine with this Grilled Unagi (Japanese Eel) recipe—a true delicacy that's surprisingly simple to make at home. This dish features tender eel filets brushed with a luscious homemade unagi sauce made from soy sauce, mirin, sake, and sugar, reduced to perfection for a glossy, caramelized finish. Grilled to crisp perfection on the outside while remaining juicy and flavorful on the inside, this recipe perfectly captures the balance of sweet and savory that Japanese cooking is known for. Ideal served over steamed rice and garnished with fresh scallions or pickled ginger, Grilled Unagi is a show-stopping dish that's perfect for special occasions or an elevated dinner experience. Try this easy Japanese eel recipe to bring an authentic taste of Japan right to your table!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces (approx. 150-200g each) Fresh eel filets
• 120 ml Soy sauce
• 120 ml Mirin
• 60 ml Sake
• 50 g Granulated sugar
• 1 tbsp Vegetable oil

Directions

Step 1

Begin by preparing the sauce. In a small saucepan, combine soy sauce, mirin, sake, and granulated sugar. Heat over medium heat and bring to a gentle simmer, stirring occasionally to dissolve the sugar. Keep simmering until the sauce reduces to a thick, glaze-like consistency, approximately 15 minutes. Set aside to cool slightly.

Step 2

Rinse the eel filets under cold water and pat them dry with paper towels. If needed, trim any remaining bones with a sharp knife or tweezers.

Step 3

Preheat your grill or a stovetop grill pan to medium heat. Lightly brush the grill or pan with vegetable oil to prevent sticking.

Step 4

Place the eel filets skin-side down onto the grill. Grill for about 5 minutes until the skin starts to crisp.

Step 5

Flip the eel filets and use a brush to generously coat the exposed flesh with the prepared unagi sauce. Grill for another 5 minutes, brushing with additional sauce regularly.

Step 6

Flip the eel back to the skin-side down, apply more sauce, and grill for an additional 3-4 minutes until the edges are caramelized and the eel is cooked through with a glossy appearance.

Step 7

Remove the eel from the grill and let it rest for a minute. Slice into even pieces and serve hot over a bed of steamed rice, if desired.

Step 8

Drizzle with more unagi sauce before serving and garnish with pickled ginger or fresh scallions, if preferred.

Nutrition Facts

Serving size	724.8 grams (724.8g)

Amount per serving	% Daily Value*
Calories	1423

Total Fat 54.30g	70%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 8.60g
Cholesterol 441mg	147%
Sodium 4862mg	211%
Total Carbohydrate 124.70g	45%
Dietary Fiber 0.90g	3%
Total Sugars 115.40g
Protein 76.60g	153%

Vitamin D 3262IU	16310%
Calcium 112mg	9%
Iron 4mg	20%
Potassium 1344mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 23.7%

Carbs: 38.6%