π―π΅ Japan Β· Food
Unaju (Grilled Eel over Rice)
By eatmundo Β· July 12, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small saucepan over medium heat, combine 4 tbsp soy sauce, 3 tbsp mirin, and 2 tbsp sugar, 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 and drizzle any remaining sauce from the pan over the top before serving.
Frequently Asked Questions
Should I use fresh eel or pre-grilled vacuum-packed eel?+
For beginners, pre-grilled vacuum-packed eel is recommended as it is already steamed and deboned; simply reheat it in the sauce.
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 adding the sauce too early; add it only in the final minute of heating to prevent the sugars from burning.
Mundo Match
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