Authentic Japanese Unaju Recipe: Grilled Eel Over Rice

Ingredients

  • 2 whole fresh unagi (eel)
  • 1 cup of soy sauce
  • 1/2 cup of mirin
  • 1/4 cup of sugar
  • 4 cups of steamed white rice
  • 1 tablespoon of sake
  • 1/2 teaspoon of salt
  • Sansho powder (for serving)

Steps and instructions

  1. Clean the eels and slice them open. Remove the bones and the head.
  2. In a large skillet, add water and a pinch of salt. Simmer the eels in the skillet until they become tender.
  3. While eels are simmering, prepare the sauce. In a small saucepan, combine soy sauce, mirin, sugar, and sake. Bring to a simmer over medium heat and stir until the sugar is dissolved.
  4. Once the eels are tender, drain them and coat them in the sauce. Grill them on medium heat for about 10 minutes, until the eels are caramelized and crispy.
  5. Divide the steamed rice among four bowls. Top each bowl with a grilled eel. Drizzle additional sauce on top of the eels and rice.
  6. Sprinkle with sansho powder before serving.

Tools for making

  • Skillet - A large skillet for simmering and grilling the eels.
  • Small saucepan - A small saucepan for preparing the sauce.
  • Grill - A grill for caramelizing and crisping the eels.
  • Bowls - Four bowls for serving the unaju.
  • Whisk - A whisk for stirring the sauce.
  • Knife - A knife for cleaning and slicing the eels.
  • Cutting board - A cutting board for prepping the ingredients.
  • Measuring cups - Measuring cups for accurate ingredient measurements.
  • Measuring spoons - Measuring spoons for precise spice measurements.

Recipe variations

  • Replace the fresh unagi with smoked eel for a different flavor profile.
  • Try grilling the unagi with a teriyaki glaze instead of the soy sauce-based sauce.
  • Add some sliced green onions or sesame seeds as a garnish for extra flavor and texture.
  • For a meat-free option, substitute the unagi with grilled tofu or tempeh.
  • Experiment with different types of rice, such as brown rice or sushi rice, for a unique twist.
  • Include some thinly sliced vegetables, such as cucumber or avocado, alongside the unagi for added freshness.
  • Add a spicy kick by incorporating some chili flakes or sriracha sauce to the sauce mixture.
  • Instead of grilling the unagi, try pan-frying or broiling it for a different cooking method.

Recipe overview

Unaju is a traditional Japanese dish that consists of grilled eel served over rice. This recipe provides a simplified way to make the dish at home, without sacrificing any of its unique and rich flavors. The dish features a homemade sauce which beautifully complements the eel, and is all served over a bed of steamed rice. Final touch of sansho powder gives an extra kick. Expect to encounter a play of sweet, salty, and umami flavors, with a delightful crunch from the grilled eel. Although the preparation of eel might seem intimidating, this recipe will guide you through all the steps, making it an enjoyable cooking experience. The result is a satisfying and flavorful meal that will transport your tastebuds to Japan.

Common questions

  1. How do I clean and prepare fresh unagi?
    To clean fresh unagi, start by rinsing it thoroughly under cold water. Then, using a sharp knife, slice it open along the belly. Remove the bones and the head carefully.
  2. How long should I simmer the eels?
    Simmer the eels in a skillet for about 15-20 minutes, or until they become tender.
  3. Can I use pre-made sauce instead of making it from scratch?
    Yes, you can use pre-made unagi sauce if you prefer. However, making the sauce from scratch allows you to customize the flavors to your liking.
  4. Do I need to grill the eels after simmering?
    Grilling the eels after simmering gives them a caramelized and crispy texture. If you prefer a softer texture, you can skip this step and serve them directly after simmering.
  5. What is sansho powder, and where can I find it?
    Sansho powder is a Japanese spice made from ground sansho peppercorns. It has a citrusy and slightly numbing flavor. You can find it in Asian grocery stores or online.

Serving dishes and utensils

  • Skillet - A large skillet is needed to simmer the eels and grill them.
  • Saucepan - A small saucepan is required to prepare the sauce.
  • Grill - A grill is necessary to caramelize and crisp the eels.
  • Bowls - Four bowls are needed to serve the steamed rice and grilled eels.
  • Whisk - A whisk is helpful for stirring and dissolving the ingredients of the sauce.

Origin stories

Unaju, an exquisite dish featuring grilled eel over a bed of rice, hails from the age-old culinary tradition of Japan. Along with its counterpart unadon, Unaju holds a place of honor as one of the country’s beloved summer delicacies—consumed in particular during the midsummer day of the Ox in hopes of surviving the season's intense heat. The dish’s roots stretch back to the Edo period, when it was served in stacked lacquered boxes, a practice that led to its name: ‘Una’ derived from ‘Unagi’, the Japanese term for eel, and ‘ju’ from ‘jubako’, the tiered boxes. This humble eel-rice concoction not only offers a delightful gastronomic experience but is also a sliver of Japan’s rich cultural fabric, a testament to the nation's reverence for seasonality in food, and an embodiment of its inextricable ties with the rhythm of nature.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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