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Japanese·Japan · Shizuoka·Main Courses
鰻の蒲焼 (Unagi Kabayaki)
Grilled eel fillets lacquering with a sweet soy sauce glaze.
55 min total (prep 10 · cook 45)· Serves 4· Advanced·New
A specialty from the Shizuoka region, traditionally eaten during summer for stamina.
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Method
- 1Combine soy sauce, mirin, sugar, and sake in a saucepan.
- 2Simmer sauce until slightly thickened, about 10 minutes.
- 3Brush eel fillets with glaze and place on the grill.
- 4Grill, turning and basting with extra glaze until cooked through.
Chef's tips
- Keep the glaze from boiling too much to avoid burning
- Eels should be fresh for the best flavors
The story
A specialty from the Shizuoka region, traditionally eaten during summer for stamina.
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