Kabayaki Eel Over Rice with Pickled Cucumber is a refined, umami-rich dish inspired by Japanese culinary tradition. Featuring tender eel fillets glazed in a sweet soy-based kabayaki sauce and broiled to a lacquered finish, this elegant rice bowl offers a harmonious balance of flavors. Accompanied by pickled cucumber and fresh garnishes such as sliced carrots and strawberries, this plate showcases richness, acidity, and freshness in perfect proportion.
Why You’ll Love This Recipe
This dish brings together savory, sweet, and tangy components in a visually striking presentation. The kabayaki glaze caramelizes beautifully on the eel, creating deep umami flavor, while the pickled cucumber and fresh fruit cut through the richness with brightness and texture. Served over warm, fluffy rice and finished with sesame seeds and herbs, it’s a well-balanced, elegant meal that’s both comforting and sophisticated. It’s ideal for a restaurant-style dinner at home with minimal effort.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 fillets unagi (eel), pre-grilled or fresh
1/4 cup soy sauce
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
2 cups steamed white rice
Pickled cucumber slices, for serving
Optional: sliced carrot, strawberries for garnish
Sesame seeds and fresh herb (like shiso or sage) for topping
directions
- In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle simmer and stir until slightly thickened into a glaze, about 5–7 minutes.
- If using fresh eel, grill or broil until just cooked through. For pre-grilled unagi, gently reheat in a skillet or oven.
- Brush the eel generously with the prepared kabayaki glaze. Place under a broiler for 2–3 minutes, or until the surface is caramelized and glossy.
- Place a scoop of hot steamed white rice onto each serving plate.
- Lay the glazed eel fillet carefully over the rice and drizzle with any remaining sauce.
- Garnish with sesame seeds and a fresh herb such as shiso or sage.
- Serve with a side of pickled cucumber slices and, optionally, carrot or strawberry slices for a refreshing contrast.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 520 kcal per serving
Variations
- Protein substitute: Try glazed salmon or tofu for a pescatarian or vegetarian version.
- Rice alternatives: Serve over sushi rice, brown rice, or cauliflower rice for dietary preference.
- Pickle variety: Use pickled daikon or radish instead of cucumber for a different tang.
- Add egg: Top with a soft-boiled or tamago egg for extra richness.
- Spicy twist: Include a dab of wasabi or chili oil for a spicy accent.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the eel and rice in a covered skillet or microwave at low power. Avoid overheating to preserve the texture of the eel. Pickled garnishes should be stored separately and served cold.
FAQs
What is kabayaki sauce?
Kabayaki sauce is a sweet, soy-based glaze commonly used on eel in Japanese cuisine. It’s similar to teriyaki but slightly thicker and more caramelized.
Can I make kabayaki sauce in advance?
Yes, the sauce can be made ahead and stored in the refrigerator for up to one week.
Is this dish served hot or cold?
The eel and rice are served warm, while the pickled cucumber and other garnishes provide a cool contrast.
Can I use frozen unagi?
Yes. Pre-packaged frozen grilled unagi is widely available and ideal for this recipe. Thaw and reheat gently before glazing.
What type of rice works best?
Short-grain Japanese rice or sushi rice is ideal for its sticky texture and mild flavor.
How do I pickle the cucumbers?
Quick pickle cucumber slices in rice vinegar, sugar, and salt for 20–30 minutes or use pre-pickled varieties.
Can I use store-bought kabayaki sauce?
Yes, bottled kabayaki sauce is available and convenient if you prefer not to make it from scratch.
Is this dish gluten-free?
Use tamari or a gluten-free soy sauce to make this dish gluten-free.
What herbs work well as garnish?
Shiso is traditional, but fresh parsley, cilantro, or sage can also provide a flavorful finish.
Can I serve this in a bento box?
Yes, it works well in bento-style presentation. Allow the eel to cool slightly before packing to maintain texture.
Conclusion
Kabayaki Eel Over Rice with Pickled Cucumber is an elegant, flavorful dish that highlights the delicate richness of glazed eel balanced with fresh and tangy sides. With a glossy kabayaki sauce, fragrant rice, and crisp pickled cucumber, it captures the essence of Japanese comfort food while offering an elevated dining experience. Ideal for both casual dinners and special occasions, this recipe transforms simple ingredients into a memorable and nourishing meal.
Print
Kabayaki Eel Over Rice with Pickled Cucumber
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
A savory and refined Japanese-inspired dish, Kabayaki Eel Over Rice features broiled eel glazed in a sweet soy-based sauce, served over steamed rice with pickled cucumber and optional fresh vegetables and fruits for a harmonious flavor balance.
Ingredients
- 2 fillets unagi (eel), pre-grilled or fresh
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 2 cups steamed white rice
- Pickled cucumber slices, for serving
- Optional: sliced carrot, strawberries for garnish
- Sesame seeds and fresh herb (like shiso or sage) for topping
Instructions
- In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle simmer and stir until the mixture thickens into a glaze, about 5–7 minutes.
- If using fresh eel, grill or broil until just cooked through. If using pre-grilled unagi, reheat gently in a pan or oven.
- Brush the eel fillets generously with the kabayaki sauce and broil for 2–3 minutes until glossy and caramelized.
- Place a scoop of hot steamed white rice onto each plate or bowl.
- Carefully place the glazed eel fillet on top of the rice and drizzle with any remaining sauce.
- Garnish with sesame seeds and a sprig of fresh herb.
- Serve with pickled cucumber slices and optional garnish of sliced carrot and strawberries for contrast.
Notes
- For authentic results, use Japanese short-grain rice for steaming.
- Shiso leaves offer the most traditional herbal garnish, but sage or mint may be used as alternatives.
- Chilling the pickled cucumber before serving enhances its crispness and contrast.
- The kabayaki glaze can be made ahead and stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Broiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
