There’s something truly mesmerising about the way a glossy, caramelised piece of grilled eel glistens under the light. Known as Unagi in Japan, this dish is a perfect example of how simplicity and technique come together to create magic. The eel, grilled to smoky perfection and brushed generously with a sweet and savoury glaze, is a culinary treasure that has delighted Japanese diners for centuries. Whether enjoyed over a bowl of warm rice or as sushi, grilled eel with unagi sauce is a dish that feels luxurious, comforting, and unforgettable all at once.
At first glance, grilled eel might not sound like an everyday choice, but once you’ve tasted unagi, it’s hard not to be enchanted. The flavour is rich yet clean — slightly sweet, mildly oily, and with a depth that pairs beautifully with the glaze. The unagi sauce, or tare, is the star that brings it all together. It’s a thick, syrupy blend of soy sauce, mirin, sugar, and sake, simmered until it turns into a luscious coating that clings to the fish. When brushed over the eel as it grills, the sauce caramelises beautifully, creating a glossy finish with a gentle smoky aroma. The combination of tender eel and sweet-savory glaze creates a harmony of flavours that lingers on the palate long after the last bite.
Grilled eel might seem like a delicate art, and in many ways, it is. Traditional Japanese chefs spend years mastering the balance of heat and timing required to cook the eel evenly while keeping it tender and moist inside. The process typically involves grilling the eel once to render the fat, then steaming it to soften the texture before it’s grilled again with layers of the sauce brushed between turns. The result? A mouthwatering dish that’s both crisp at the edges and silky in the middle — the sort of contrast that makes you pause to savour every morsel.
In Japan, unagi is often enjoyed during the summer months, particularly on what’s known as the “Day of the Ox” (Doyo no Ushi no Hi), when it’s believed to provide stamina and energy. However, its appeal goes far beyond any single season. Served hot over freshly steamed rice, it becomes Unadon or Unaju, dishes beloved in both homes and restaurants. Each bite of the glistening eel and sticky rice delivers warmth, flavour, and comfort.
If you’re planning to make or serve grilled eel with unagi sauce at home, pairing it with the right side dishes can elevate the entire meal. Here are some of the most suitable and popular accompaniments:
- Steamed Japanese Rice: The classic pairing. The mild flavour of rice balances the richness of the eel and soaks up any leftover sauce beautifully.
- Miso Soup: A light and warming starter that refreshes the palate between bites of the savoury eel.
- Japanese Pickles (Tsukemono): Crunchy, tangy pickles such as daikon or cucumber add a pleasant contrast and keep the meal from feeling too heavy.
- Edamame: Lightly salted boiled soybeans offer a fresh, green note to complement the richness of unagi.
- Seaweed Salad: With its subtle sesame flavour and crisp texture, seaweed salad adds a refreshing dimension to the meal.
- Tamago (Japanese Omelette): Slightly sweet and fluffy, tamago pairs beautifully with unagi and adds another layer of texture to the plate.
- Green Tea: A cup of hot green tea rounds out the meal perfectly, cleansing the palate with its gentle bitterness.
For those who like a bit of variation, grilled eel can also be served as part of sushi — either pressed as Unagi Nigiri or rolled with cucumber and avocado. The sauce gives the sushi a wonderful glaze and depth of flavour, and it’s a true treat when paired with a dab of wasabi and a thin slice of pickled ginger.
There’s an undeniable elegance in grilled eel with unagi sauce. It’s not flashy or fussy, but rather refined and soulful — a dish that carries centuries of Japanese tradition and craftsmanship in every bite. Whether enjoyed in a quiet restaurant or cooked at home for a special meal, it captures that rare balance between comfort and luxury. The first bite will always impress, but it’s the lingering sweetness, the smoky depth, and the silky texture that will make you crave it again and again.
Surprisingly, Grilled Eel with Unagi Sauce will put most people off this recipe immediately as it contains eel. However, this simple Korean / Japanese recipe combines ingredients of Eel, Mirin, Soy Sauce and Sake creating a beautiful dish. The eel is moist and full of flavour and serving this a main dish in the only way. Sat on a bed of Unagi infused rice for that extra flavour will always hit the spot.
Grilled Eel with Uangi Sauce
Ingredients
- 4 large eel fillets 8 pieces in all
- ¼ cup soy sauce
- ¼ cup mirin
- 2 ½ tbsp sugar
- 1 ½ tbsp sake
Instructions
- Add the mirin, sugar and sake to a small pan and stir over a medium heat.¼ cup mirin, 2 ½ tbsp sugar, 1 ½ tbsp sake
- Add the soy sauce and bring to a boil stirring constantly.¼ cup soy sauce
- Immediately reduce the temperature until the mixture in simmering gently. Leave to simmer for 10 minutes. You need the flavours to intensify so the mixture needs to reduce by 1/3rd.
- When bubbles start forming around the edge of the pan, the sauce should have reduced by about a 1/3rd. Remove from the heat.
- If the sauce continues to thicken, add a little water and heat to whisk in until you achieve the consistency you require.
- Line a baking sheet with tin/aluminium foil and gently spray with cooking oil.
- Cut the eel into manageable sizes for the serving bowl and place it skin side down.4 large eel fillets
- Preheat the grill to a medium heat, about 260C/500F and move the grill shelf to about 6 inches away from the grill.
- Once the temperature has been reached place the baking tray into the grill and cook for about 5 – 6 minutes. The eel will start to blister a little showing its cooked.
- Once cooked, remove from the grill and brush a little of the sauce over the eel.
- Return to the grill and cook for a further 1 minute.
- Serve the grilled eel with unagi sauce on a bed of rice that has been brushed with more of the sauce. It all adds layers of flavour and textures.
39 comments
Didn’t think i would like this but the flesh is so tender and full of flavour.
An absolute must-try for seafood lovers. The glaze is sensational.
A restaurant-quality dish you can easily enjoy at home. Highly recommend.
Sweet, savoury, and slightly smoky – this is Japanese perfection.
Rich, indulgent, and full of character – an unforgettable Japanese meal.
The texture was spot-on: slightly crisp outside and buttery soft inside.
Everything about this dish was perfect – from the texture to the glossy sauce.
The unagi sauce was amazing! I could eat it on almost anything.
So full of umami! The glaze was glossy and deliciously sticky.
The glossy sauce and delicate eel made a beautiful presentation and taste.
A wonderful mix of smoky, sweet, and savoury flavours. I’ll be making it again soon.
Perfectly grilled and beautifully seasoned – a flawless unagi experience.
This dish was both simple and sophisticated. A true taste of Japan at home.
I loved the combination of eel and green tea – subtle and refreshing.
The best eel dish I’ve ever had, hands down. Perfect with miso soup.
A little slice of Japanese culinary art on a plate – absolutely delicious.
I’ve never had eel before, but this grilled unagi changed my mind completely – tender and full of flavour.
Simply stunning. A dish that’s both comforting and elegant.
A luxurious treat – rich, flavourful, and perfectly paired with pickled vegetables.
The eel was fresh and flaky, and the sauce gave it a deep, rich flavour.
Loved how well it paired with seaweed salad and pickles. Excellent balance.
An elegant meal that tastes like something from a Tokyo restaurant.
That sticky unagi glaze is truly addictive. I wanted more!
This dish reminded me of my trip to Japan – full of nostalgia and great taste.
I was surprised by how light yet filling this meal was. Wonderful texture and taste.
The unagi had a beautiful caramelised finish that made it irresistible.
Absolutely delicious! The glaze on the eel was perfectly sweet and smoky.
That caramelised unagi sauce took it to another level. Beautifully done.
A perfect balance of savoury and sweet, the unagi sauce makes this dish unforgettable.
A real comfort dish. The sweetness of the sauce pairs perfectly with the smoky eel.
The sauce was rich and silky, coating the eel beautifully. Loved it.
Every bite had that perfect smoky sweetness. Such an enjoyable meal.
Wonderful Japanese dish – rich, glossy, and satisfying with steamed rice.
Loved how the sauce soaked into the rice beneath the eel – absolutely divine.
Even my kids enjoyed it, which says a lot! Delicious and not too strong.
The perfect meal when you want something special yet comforting.
Tasted authentic and comforting, like a proper Japanese unadon bowl.
Beautifully balanced flavours, and the aroma of grilled eel was irresistible.
The eel was so soft it almost melted in my mouth. I could eat this every week!