Home-Style Glazed Grilled Eel (Unagi)

Discover how to make restaurant-quality unagi at home with a sweet-savory glaze, featuring a quick sear with a kitchen torch and an aromatic onion bed.

Ingredients

• 1 fillet cleaned eel
• 2 tbsp premium soy sauce
• 0.5 tbsp salt
• 1 tbsp sugar
• 0.5 tbsp cooking wine
• 2 tbsp seafood sauce
• 1 tbsp rib sauce
• 1 red onion
• 1 tbsp white sesame seeds
• to taste fresh dill

Instructions

1. 1Sear the Eel with a Kitchen Torch

   

   Place the cleaned eel fillet on a wooden cutting board and use a kitchen torch to sear its surface. This process shrinks the meat and gives the eel a chewier texture.

   Tip: Keep the torch moving steadily across the surface to ensure even searing without burning the skin.
2. 2Trim the Fins

   

   Use a pair of kitchen scissors to carefully trim off the dorsal fins along the side of the prepared eel fillet.

   Tip: Trim closely to the edge for a clean presentation before marinating and baking.
3. 3Arrange on Onions

   

   Slice the red onion into rings and spread them evenly over the foil-lined baking tray. Place the eel fillet, skin-side down, directly on top of the onion layer.

   Tip: The onion layer prevents the eel from sticking to the foil and infuses it with flavor during baking.
4. 4Brush with Sauce

   

   After the initial baking period, take the baking tray out of the oven and generously brush the cooked eel fillet with the prepared marinating sauce.

   Tip: Ensure the dark brown sauce coats the entire surface evenly to build a rich glaze during the final bake.
5. 5Slice the Glazed Eel

   

   Transfer the finished glazed grilled eel onto a green cutting board and slice it crosswise into neat, bite-sized pieces.

   Tip: Use a sharp knife to make clean cuts through the tender glazed meat without disturbing the topping.

Storage & Reheating

Burn It Off

Frequently Asked Questions