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Unagi no kabayaki is a beloved Japanese summer dish featuring freshwater eel grilled to perfection and glazed with a sweet-savory sauce. This centuries-old delicacy is enjoyed across Japan in different regional styles and served in various ways, from simple rice bowls to elegant lacquered boxes. Rich in flavor and nutrients, unagi is traditionally eaten to boost energy during the hot months. Whether at a local eatery or home-cooked, unagi no kabayaki offers a unique taste of Japan’s culinary heritage.
Ingredients
- 2 eel fillets fresh or thawed frozen, boneless
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- 3 tablespoons sugar
- Cooked white rice, to serve
- Bamboo skewers optional
- Sansho pepper or thin strips of nori optional, for garnish
Instructions
- Prepare the sauce (tare): In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until the sauce thickens slightly.
- Prepare the eel: If using frozen eel, make sure it is fully thawed. Pat dry with paper towels. Insert bamboo skewers to keep fillets flat during grilling, if desired.
- Grill the eel: Preheat grill or broiler to medium heat. Place eel skin-side down and grill for 4–5 minutes. Flip the fillets and brush generously with the prepared sauce. Continue grilling and basting every few minutes until the eel is cooked through, glossy, and slightly caramelized (about 5–7 minutes).
- Serve: Slice the grilled eel and place it over warm steamed rice. Drizzle extra sauce on top. Optionally, garnish with a pinch of sansho pepper or nori strips for added flavor.
Notes
Unagi no kabayaki – A smoky Japanese classic worth discovering 🐟🔥
Imagine strolling down a narrow Tokyo street on a warm summer evening. The air is heavy with humidity, and somewhere nearby, you catch a rich, smoky aroma. It’s sweet, a little salty, and almost impossible to ignore. That scent? It’s probably unagi no kabayaki – grilled freshwater eel brushed with a shiny, caramelized sauce. It’s a dish deeply tied to Japanese tradition, especially in summer, and it’s as delicious as it is meaningful.
What makes this eel so special? 🤔
In Japanese, unagi (うなぎ) means freshwater eel. It’s an oily, tender fish that’s packed with nutrients and naturally rich in flavor. Kabayaki (蒲焼き) refers to the way it’s prepared: the eel is filleted, deboned, skewered, and grilled while being basted repeatedly with a sweet-savory glaze made of soy sauce, mirin, sake, and sugar. The glaze thickens as the eel cooks, giving it that irresistible deep-brown, glossy surface and a flavor that’s somewhere between smoky BBQ and sweet soy caramel. If it sounds indulgent—it is. And people in Japan love it that way.A dish to beat the heat 🌞💪
So why eat something rich and warm in the middle of Japan’s hottest season? That’s where the tradition comes in. Every summer, usually in July, Japan marks a day called Doyo no Ushi no Hi — the "Midsummer Day of the Ox." On this day, many people eat unagi to restore energy and combat summer fatigue. Eel is believed to be a stamina-boosting food, and to be honest, there’s logic behind it. It’s full of protein, vitamins A, B1, B2, B12, D, and healthy fats. Whether it truly "beats the heat" is up for debate — but it sure feels like it could.Two regions, two styles 🍽️
Just like with many traditional dishes, preparation changes depending on where you are in Japan.- In Kanto (Tokyo and eastern Japan), the eel is first steamed, then grilled. This softens the texture and removes excess fat. The result is light and tender — almost delicate.
- In Kansai (Osaka, Kyoto, and the west), they skip the steaming and go straight to grilling. That gives it a firmer bite, crispy edges, and a stronger smoky flavor. Some say it tastes more rustic, even bold.
How it’s usually served 🍚
Unagi no kabayaki can be enjoyed in several classic ways, and each has its charm:- Unadon – A comforting bowl of white rice topped with grilled eel and sauce. Simple and satisfying.
- Unaju – Similar to unadon, but served in a rectangular lacquered box. It’s a bit more elegant and often comes with sides like pickled vegetables and miso soup.
- Hitsumabushi – A Nagoya specialty that lets you enjoy eel in three ways: first, plain with rice; then with added toppings like wasabi and scallions; and finally, with hot broth poured over for a comforting finish.
- Unagi sushi – Less traditional but surprisingly popular. The sweet-savory eel makes for a rich sushi topping, especially in nigiri form.
