Photograph of the finished Unagi kabayaki

Japan · Lươn nướng ba lượt xốt tare

Unagi kabayaki

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 3.1 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ¾ cup
  • Photograph of Cooking sake Cooking sake ⅔ cup
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Steamed rice Steamed rice 2.6 lb
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of Pickled red ginger (gari) Pickled red ginger (gari) 2.8 oz

Method

  1. 1 Slice the eel along its back, remove the bones, and skewer it horizontally using two bamboo skewers.
  2. 2 Grilling the first layer without sauce for 6 minutes is the step where the shirayaki fat under the skin is dried out.
  3. 3 Steam the grilled eel for 8 minutes to tenderize the meat and reduce the fat content.
  4. 4 The correct process involves three stages: dry grilling, steaming, and then grilling with sauce. Omitting the steaming step will result in tough meat.
  5. 5 Simmer soy sauce with mirin, sake, and sugar until reduced by half to make tare sauce.
  6. 6 Grill three times, brush with tare sauce four times, then arrange on hot rice and sprinkle with Sichuan peppercorns.

With an appliance

  • Charcoal grill 1 hr

    Grill the eel 12 cm above the grill for both batches; the smoky flavor is a distinctive characteristic of grilled eel.

Start cooking