National Dish Japan: Unagi (Recipe)
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Discover Unagi, one of Japan’s most treasured delicacies! This dish brings tender freshwater eel, gently grilled and lacquered in a glossy sweet-savoury glaze, straight to your table. Known for its rich, melting texture and the deep caramelised flavour of its famous unagi-no-tare sauce, it is a true taste of tradition. Bring the refined comfort of a Japanese eel house into your own kitchen and savour a dish steeped in centuries of culinary history.
About Unagi
Unagi is a genuine delicacy of Japanese cuisine, distinguished by its use of fresh eel (Anguilla japonica). This national dish reaches the table in a quite special way: grilled and glazed with a sweet, savoury sauce known as unagi-no-tare. It is this sauce above all that makes unagi such an incomparable pleasure, rounded off by the gentle cooking of the eel and the wonderfully tender flesh that comes with it. The result is a dish that feels both luxurious and deeply comforting, and a fine example of the artistry behind Japanese cuisine.
Ingredients (serves 1–2)
- 1–2 fresh unagi (eel), depending on size
- 4 tablespoons mirin (sweet rice wine)
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sake (Japanese rice wine)
Shopping for the ingredients
The ideal place to buy fresh unagi is a specialist Asian grocery, or directly from a fishmonger who deals in Japanese produce. The remaining ingredients, such as mirin, soy sauce and sake, can be found in well-stocked supermarkets or Asian food shops. Look out for quality markers like purity and provenance, especially when choosing your soy sauce, as it forms the backbone of the glaze.
Preparing the dish
Before you begin cooking, the eel should be cleaned and either filleted yourself or bought ready-prepared. Glazing the eel with the unagi-no-tare also calls for a little patience, since the sauce is applied in several stages to achieve an even caramelisation. A calm, organised approach makes the whole process far smoother and helps you build up that signature glossy finish layer by layer.
Step-by-step instructions
- First, preheat your grill (or a special unagi pan).
- While it heats, prepare the glaze (unagi-no-tare). Combine the mirin, soy sauce, sugar and sake in a small saucepan and simmer over medium heat until the sugar has dissolved and the mixture turns slightly syrupy.
- Now lay the prepared eel on the grill and sear it briefly on both sides, so the surface becomes lightly crisp.
- Next, brush the eel with the sauce and continue grilling, turning it several times and brushing it again with the sauce to build up a shiny, caramelised surface.
- Once the eel is fully cooked and glazed, cut it into bite-sized pieces and arrange them over a bed of freshly cooked rice — voilà, your unagi donburi is ready to serve!
Gluten-free / lactose-free version
Unagi is naturally lactose-free, as it contains no dairy at all. To make it gluten-free, simply swap the regular soy sauce for tamari or another gluten-free soy alternative, which keeps the glaze just as rich and savoury without the wheat. With that one change, anyone with a gluten intolerance can enjoy this dish in full, glossy glory.
Tips for vegans and vegetarians
As a vegetarian or vegan version, the eel can be replaced with firm tofu or with aubergine. Both offer a similarly satisfying texture and soak up the flavours of the sauce beautifully. Aubergine in particular takes on a soft, almost melting quality when grilled, making it a convincing stand-in that captures much of the spirit of the original — much like the plant-based comfort of Nattō.
More tips and tricks
One important tip is to brush the eel with the sauce repeatedly throughout grilling. This gives the eel its characteristic glaze and flavour. You should also take care that the eel does not burn — its aroma is delicate and must not be masked by smoky notes. Keep the heat steady and turn the eel often, and you will be rewarded with an even, lustrous finish every time.
Adapting the recipe to your taste
As tastes vary, you can experiment with the sweetness and seasoning of the sauce. If you prefer it sweeter, increase the proportion of mirin or sugar. For a sharper, more savoury note, raise the amount of soy sauce a little. A touch of grated ginger or a pinch of sansho pepper can also lend the glaze an extra dimension, letting you tune the dish precisely to your liking.
Ingredient substitutions
If certain ingredients are not to hand, there are creative alternatives. In place of mirin, a little sake with extra sugar makes a workable substitute, while honey can stand in for the sugar to give the glaze a rounder sweetness. For the eel itself, a firm, oily fish such as mackerel can be grilled in a similar style — the same approach that gives Saba Shioyaki its appeal. Substitutions like these help you adapt the recipe to what you can find.
Drink pairing ideas
A range of drinks suits unagi well. Traditionally, green tea or clear, cold sake make excellent partners. Non-alcoholic alternatives include unsweetened teas, such as jasmine or rice tea, which complement the dish without overpowering its delicate aroma. The clean character of these drinks lets the rich glaze and tender eel remain the star of the meal.
Serving and presentation ideas
Traditionally, unagi is served over a bed of rice as unagi donburi, or in a bowl with rice alongside. It can be finished with pickled ginger (gari) or fine crisp-fried onions to create an appealing contrast of colour and texture. A sprinkle of sansho pepper and a few strips of toasted nori add the final flourish, much as careful plating elevates a comforting bowl of Tekka Don.
A bit of history
Unagi is a luxurious dish whose consumption in Japan dates back to the Edo period (1603–1868), and it is traditionally eaten on the Day of the Ox, known as Doyo-no-Ushi-no-Hi. It was believed that eating unagi at this time of year bestowed special strength and vitality, helping people endure the sweltering heat of high summer. That belief endures today, and eel houses across Japan still see queues form on this midsummer day.
More recipe ideas
Summary: Unagi
Unagi is more than just a meal; it is a culinary experience that captures the refinement and tradition of Japan. With its tender grilled eel and glossy, sweet-savoury glaze, it is an absolute treat for the senses. Whether you enjoy it as a luxurious main course or a special seasonal treat, unagi brings a touch of elegance to any table. Let this Japanese classic inspire you and give it a try — your taste buds will thank you.
