Marinated eel, or unagi, is a traditional Japanese dish that is rich in flavor, with a delicate balance of sweet, savory, and umami elements. This recipe guides you through the process of preparing and cooking this exotic delicacy at home, achieving a beautifully caramelized exterior and succulent, tender flesh. The eel is marinated in a mixture of soy sauce, mirin, sugar, sake, garlic, ginger, and green onions, lending a depth of flavor that is both irresistible and memorable. After marinating, the eel is lightly fried in sesame oil, enhancing its richness and creating a tantalizingly crispy skin. The reserved marinade is then reduced to a luscious sauce that's drizzled over the cooked eel for an exquisite finishing touch. This recipe may seem a bit daunting due to the uniqueness of the main ingredient, but we assure you the result is well worth the effort.
Eel, especially marinated and grilled, is a summer delicacy in Japan, where it's known as "Unagi." The tradition of consuming eel dates back to the Edo period (1603–1868), where it was believed to provide stamina during the hot summer days. Interestingly, this custom follows the lunar calendar, marking a specific day known as the "Midsummer Day of the Ox," when eating eel is considered particularly beneficial. The sauce used for marinated eel, made of soy sauce, mirin, and sugar, is a classic example of "Nitsume" or "Kabayaki" sauce, often used in traditional Japanese cooking. The cooking process of grilling the eel, steaming, and then grilling it again while basting with the sauce, results in a delightfully tender and flavorful dish.
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