Japanese Barbecued Eel (Unagi Kaba-Yaki)

"Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
25mins
Ingredients:
6
Serves:
4
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ingredients

  • 1 lb eel steak
  • 3 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 4 teaspoons sugar
  • 12 cup fish stock
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directions

  • Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
  • Bring to the boil, then simmer until reduced by half.
  • Skewer eel steaks so that they will remain flat during cooking.
  • Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
  • Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
  • Repeat previous step once more.
  • Serve hot over rice.

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Reviews

  1. I've had this dish before at restaurants but never knew it was this easy to make at home. Found eel at my local Asian market and decided to give this recipe a try. It's so good with some cooked white rice. Loved it!
     
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RECIPE SUBMITTED BY

My favorite cookbook is The Essential Rice Cookbook.
 
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