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
Units
Scale
- 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
