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Unagi Kabayaki is a popular Japanese dish featuring grilled freshwater eel with a savory-sweet sauce. The eel, or unagi, is covered in a rich, flavorful glaze made from soy sauce, mirin, sugar, and sake, then grilled until caramelized and tender. This traditional recipe brings out the eel's natural flavors and creates a harmonious balance between the succulent, rich taste and the smoky aroma of the grill. Served over steamed rice or alongside vegetables, Unagi Kabayaki is sure to impress your taste buds.
2 whole freshwater eels, cleaned and deboned
1/2 cup soy sauce
1/2 cup mirin (Japanese sweet rice wine)
1/4 cup sugar
1/4 cup sake (Japanese rice wine)
1 tsp grated ginger (optional)
Steamed rice or vegetables, for serving
Prepare the sauce: In a saucepan over medium heat, combine soy sauce, mirin, sugar, sake, and grated ginger. Stir well to dissolve the sugar. Allow the sauce to simmer for about 10-15 minutes until it thickens slightly and has a syrup-like consistency.
Preheat the grill: Preheat your grill or broiler to medium-high heat, ensuring even heat distribution. If you're using a broiler, adjust the rack to a position that allows the eel fillets to be approximately 4-6 inches away from the heat source.
Grill the eel fillets: Place the eel fillets on a lightly oiled grilling rack. Baste the eel fillets generously with the sauce, using a brush for even application. Grill the eel fillets for 3-4 minutes on each side, flipping once to achieve a caramelized, lightly charred surface. During grilling, continue basting the eel fillets with sauce, ensuring a rich, glossy glaze.
Check for doneness: The eel fillets should be cooked through when the edges appear slightly charred and the fish's flesh turns white and flakes easily when tested with a fork. Be cautious of overcooking the eel, as it may become dry and less tender.
Rest and serve: Remove the grilled eel fillets from the grill and allow them to rest on a plate for a few minutes. During this time, the flavorful sauce will continue to infuse into the eel, and the fillets will become easier to slice.
Present your dish: Unagi Kabayaki is traditionally served over a bed of steamed white rice, accompanied by pickled ginger and thinly sliced green onions. However, you can also serve your grilled eel alongside an array of vegetables, such as steamed bok choy, green beans, and sautéed zucchini.
Freshwater eel's rich, tender texture makes it a sought-after ingredient for a variety of international cuisines. Unagi Kabayaki is a perfect example of how it can be transformed into a delicious, satisfying dish brimming with flavor. Impress your family and friends with this authentic Japanese recipe, elevating your home dining experience with a touch of culinary indulgence.
