Grilled Eel (Unagi Kabayaki)
Grilled Eel, known as Unagi Kabayaki, is a beloved Japanese delicacy that brings a unique blend of flavors and textures to the table. The succulent...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 grams fresh eel meat
- 2 tablespoons vegetable oil
- 1/4 cup mirin
- 1/4 cup light soy sauce
- 1 giant radish sliced
- 1 cucumber sliced
Instructions
- 1
Skin the eel and remove the head. Slice lengthwise and remove the bones. Cut into halves lengthwise and then into 8 cm sections.
- 2
Flatten each piece with the back of your knife and brush both sides with oil
- 3
Place the eel under a hot grill on moderate heat, turning occasionally and brushing with a little more oil.
- 4
Combine the soy sauce and mirin in a saucepan and bring to a boil. Dip the eel pieces into the sauce for a few moments, then place them back under the grill until the sauce becomes caramelized
- 5
Add more sauce, turning the eel pieces every few minutes until the sauce is gone.