How to season Unagi(eel) kabayaki-style

Cooking time

15 mins

Ingredients

Unagi: 1 pack
Soy sauce: 2 tbsp
Mirin: 2 tbsp
Sake: 2 tbsp
Sugar: 2 tsp

Enjoy unagi the traditional way—glazed with a sweet soy sauce for that fragrant kabayaki finish.
Simply defrost in the fridge, brush on the sauce, and it’s ready in minutes.
Serve over rice for a comforting bowl of unadon (unagi rice bowl).

Preparation

Defrost the unagi slowly in the refrigerator, about 12 to 24 hours before serving.
Heat a frying pan over medium heat, then add sake, mirin, sugar, and soy sauce in that order. Bring to a gentle boil, and once the aroma develops, reduce to low heat (Tip: Keep the sauce gently simmering to prevent burning and to bring out the best flavor).
Remove the unagi from the package and place it in the pan with the sauce. Continuously spoon the sauce over the unagi for 2–3 minutes on low heat until beautifully coated.
Turn off the heat, transfer the unagi to a cutting board, and slice into bite-sized pieces. Arrange on top of a bowl of rice.

Tip from the chef

Serving Suggestions
Place over warm rice to make unadon. Drizzle the leftover sauce over the rice for extra flavor.
Slice and enjoy as-is for a perfect sake pairing.