26min 4 ppl
Unadon
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 6 steps
Easy: ≤30 min and ≤6 steps
600 kcalper person
Protein 28g
Carbs 76g
Fats 18g
About this dish
Freshwater eel glazed with a sticky soy and mirin sauce and grilled until lacquered and lightly charred, laid over hot rice. A prized summer dish believed to fight off the heat.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Grilled eel filletsunagi kabayaki, ready to reheat4
Dried Goods
- Short-grain rice300 g
- Caster sugar15 g
Spices & Seasonings
- Shichimi Togarashi2 g
Oils & Condiments
- Soy sauce40 ml
- Mirin40 ml
- Sake20 ml
Utensils
- Saucepan
- Baking tray
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the soy sauce, mirin, sake and sugar in a small saucepan and simmer for 5 minutes until slightly thickened.
Approx. 5 minutes
3
Preheat a grill to high and line a tray with foil.
Approx. 2 minutes
4
Lay the eel fillets skin-side down on the tray, brush generously with the glaze, and grill for 4 minutes until heated through.
Approx. 4 minutes
5
Turn the fillets, brush with more glaze, and grill for a further 3 minutes until the surface is sticky and lightly charred.
Approx. 3 minutes
6
Slice the eel into pieces and lay over bowls of rice, spooning over any remaining glaze and a pinch of shichimi togarashi.
Approx. 4 minutes
