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Japan · Food

Unaju (Grilled Eel over Rice)

45 min
640 kcal
2 servings

By eatmundo · July 12, 2026

Unaju (Grilled Eel over Rice)🇯🇵AI-generated image

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Unaju (Grilled Eel over Rice). The percentage is the share of ingredients the two recipes have in common.

Same technique: Grilled & roasted54 recipes from 17 countries

Succulent, flame-grilled eel glazed in a rich, sweet, and savory tare sauce served over steaming white rice. This luxurious dish is a quintessential Japanese summer delicacy.

According to eatmundo's ingredient comparison, the closest dish to Unaju from another cuisine is Spam Musubi (USA): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    In a small saucepan over medium heat, combine 4 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sake and 2 tbsp sugar. Bring to a simmer for 1 minute to cook off the alcohol, then keep simmering until it thickens into a glossy glaze.

  • 2

    Prepare your 2 eel fillets by steaming them gently in a bamboo steamer for 10 minutes to ensure a melt-in-the-mouth texture.

  • 3

    Preheat your broiler to high and line a baking sheet with foil, lightly brushing it with oil.

  • 4

    Place the steamed eel on the baking sheet and brush generously with the prepared sauce.

  • 5

    Broil the eel for 3-5 minutes, watching closely until the edges begin to bubble and caramelize beautifully.

  • 6

    Remove the eel carefully and brush with a final layer of sauce for maximum sheen.

  • 7

    Scoop 300g of hot cooked rice into two lacquer boxes or deep bowls.

  • 8

    Lay the glazed eel atop the rice, drizzle any remaining sauce from the pan over the top, and sprinkle with sansho pepper to taste just before serving.

Frequently Asked Questions

What is Unaju?

Unaju is a Japanese dish consisting of grilled eel glazed in a soy-based sauce served over steamed rice. It is typically consumed as a main meal and is often seasoned with sansho pepper.

Should I use fresh eel or pre-grilled vacuum-packed eel?

This recipe uses 2 eel fillets: steam them gently in a bamboo steamer for 10 minutes, then brush them with the sauce and broil them for 3-5 minutes.

How can I tell if the eel is perfectly cooked?

The eel is done when the glaze becomes thick, shiny, and lightly caramelized, and the flesh is tender enough to cut easily with chopsticks.

Is there a substitute for mirin in the Unagi sauce?

You can mix equal parts sake and sugar, or a small amount of honey with white grape juice, though mirin provides the most authentic glossy finish.

What is a common mistake when preparing Unaju?

The biggest mistake is not watching the eel closely under the broiler; broil it for only 3-5 minutes, until the edges begin to bubble and caramelize.

All Mundo matches

USA
Spam Musubi
Spam Musubi
50% ingredients in common

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