Unagi gohan – grilled eel with rice

PT45M

First published in 2021
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Ingredients

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Imperial

  • 1kg eel, filleted and cut into 8 equal pieces
  • 4 tsp sugar, Endo uses Japanese johakuto sugar but you could use caster sugar as a substitute
  • 4 tsp sake, (sweet)
  • 4 tsp sake, (dry)
  • 4 tsp light soy sauce

To serve

1

Light a barbecue – ideally a Japanese konro grill – and set up a large steamer. Place 3 metal skewers on a board one finger width apart from each other. Thread a piece of eel onto these skewers, then repeat with the remaining pieces of eel (if you don’t have enough skewers, you can thread multiple pieces of eel onto a single set of skewers, or work in batches)

  • 1kg eel, filleted and cut into 8 equal pieces
2

Place the skewers over the grill and cook the eel until the flesh turns white and the skin blackens

3

Transfer the eel to the steamer (still on the skewers) and steam for 15 minutes

4

Meanwhile, make the unagi sauce by mixing the sakes with soy sauce and sugar together in a pan and gently warming it through until the sugar dissolves

  • 4 tsp sake, (sweet)
  • 4 tsp sake, (dry)
  • 4 tsp light soy sauce
  • 4 tsp sugar, Endo uses Japanese johakuto sugar but you could use caster sugar as a substitute
5

After 15 minutes, remove the eel from the steamer and dip each piece into the unagi sauce. Place the eel back over the grill and cook for 10-15 more minutes, regularly brushing the fish with more of the sauce to glaze

6

Serve the eel on a bed of cooked rice, brushed once again with the sauce. Finish with kimone leaves and sansho peppercorns

First published in 2021
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