Grilled Unagi with Savory Glaze
Indulge in the exquisite flavors of Japanese cuisine with this Grilled Unagi with Savory Glaze. This simple yet sophisticated dish highlights the rich, buttery taste of eel, complemented by a delightful sauce made from sake, mirin, soy sauce, and sugar. Adapted from the culinary expertise of Takayuki Kosaki and Walter Wagner in 'The Food of Japan,' this recipe guarantees tender, perfectly grilled eels that will impress your family and friends. Enjoy this unique dish served hot over steaming rice for a tasty and satisfying meal.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Eel Steak
1 lb (Cleaned and skinned)
Sake
3 tablespoons (None)
Mirin
2 tablespoons (None)
Soy Sauce
2 tablespoons (None)
Sugar
4 teaspoons (None)
Fish Stock
1/2 cup (Dashi preferred or homemade)
Instructions
1
In a medium saucepan, combine the sake, mirin, soy sauce, sugar, and fish stock. Heat over medium heat.
2
Bring the mixture to a boil, then reduce the heat to low and allow it to simmer until the sauce is reduced by half, stirring occasionally.
3
Skewer the eel steaks lengthwise to keep them flat while grilling, ensuring they don't curl.
4
Preheat your grill to a high setting. Once hot, place the eel on the grill, skin-side down, and cook for 3 minutes.
5
Carefully flip the eel using tongs and grill for another 3 minutes.
6
Baste the skin side with the glaze, flip the eel again, and cook for 1 additional minute.
7
Now, baste the meat side with the sauce, flip it once more, and grill for an additional minute.
8
Repeat the basting and flipping process one more time to ensure the eel is well-glazed and cooked through.
9
Remove the eel from the grill, slice it if desired, and serve immediately over a bed of hot rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Unagi with Savory Glaze?
It is a sophisticated Japanese dish featuring grilled eel steaks coated in a sweet and savory glaze made from sake, mirin, soy sauce, and sugar.
What are the main ingredients for the unagi glaze?
The glaze consists of 3 tablespoons of sake, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 4 teaspoons of sugar, and 1/2 cup of fish stock.
How much eel is required for this recipe?
This recipe requires 1 lb of eel steak that has been cleaned and skinned.
What is the preferred type of fish stock to use?
Dashi is the preferred fish stock for this recipe, though homemade fish stock is also acceptable.
How do you prepare the sauce?
Combine sake, mirin, soy sauce, sugar, and fish stock in a medium saucepan over medium heat, then simmer on low until reduced by half.
Why should you skewer the eel steaks?
Skewering the eel steaks lengthwise keeps them flat while grilling and prevents them from curling up.
What temperature should the grill be set to?
The grill should be preheated to a high setting before placing the eel on it.
Which side of the eel do you grill first?
You should place the eel on the grill skin-side down first.
How long do you grill each side initially?
Each side should be grilled for 3 minutes before the basting process begins.
When do you apply the first layer of glaze?
After the initial 6 minutes of grilling, baste the skin side with the glaze and flip it.
How long do you cook the eel after the first basting?
Cook for 1 additional minute after the first flip, then baste the meat side and cook for another minute.
How many times should the basting and flipping be repeated?
The process should be repeated at least once more to ensure the eel is well-glazed and thoroughly cooked.
How should the finished unagi be served?
The unagi should be served immediately over a bed of hot, steaming rice.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
Is this a time-consuming recipe?
No, it is tagged as a quick recipe, focusing on simple preparation and fast grilling.
What tools are best for flipping the eel?
Tongs are recommended for carefully flipping the eel on the grill.
Can I use a different type of fish?
This specific recipe is designed for unagi (eel), but the glaze technique is common in Japanese seafood dishes.
What is the origin of this recipe?
This recipe is adapted from 'The Food of Japan' by Takayuki Kosaki and Walter Wagner.
What does the sauce reduction achieve?
Simmering the sauce until it reduces by half concentrates the flavors and creates a thicker, syrupy glaze.
Is the eel skin edible?
Yes, the skin becomes flavorful and textured when grilled and basted with the savory glaze.
Should the eel be sliced?
Yes, you can slice the eel as desired after removing it from the grill and before serving.
What heat setting is used for the saucepan?
Start with medium heat to bring the mixture to a boil, then reduce to low heat for simmering.
Is there any nutritional information available?
Specific calorie, fat, and protein counts are not provided for this recipe.
What tags are associated with this dish?
Tags include Japanese, unagi, grilled eel, barbecue, quick recipe, seafood, and dashi.
How do I know the eel is cooked through?
The eel is done when it is tender, well-glazed, and has reached the appropriate internal temperature after the basting cycles.
What is the first step of the instructions?
The first step is combining the glaze ingredients (sake, mirin, soy sauce, sugar, and stock) in a saucepan.
Can I prepare the glaze in advance?
While the recipe suggests making it fresh, the reduced glaze can typically be prepared ahead of time.
What is the total number of ingredients?
There are 6 primary ingredients used in this recipe.
Does the recipe use sugar or a substitute?
The recipe specifically calls for 4 teaspoons of sugar for the glaze.
Can this be cooked on an outdoor barbecue?
Yes, the recipe is suitable for barbecue and high-heat grilling.