Japanese Unagi (Grilled Eel)

Unagi, or grilled eel, is a dish that holds a special place in Japanese cuisine, combining rich flavours with a long-standing cultural significance.

Traditionally prepared over charcoal and basted with a sweet, savoury sauce, Unagi is a delicacy that highlights the subtle balance of Japanese cooking.

More than just a meal, it’s often associated with vitality and endurance, especially during the hot summer months when it’s commonly enjoyed to boost stamina.

Unagi is a food that connects diners with centuries of culinary tradition, while delivering a flavour experience that is uniquely satisfying.

What Is Unagi?

Unagi is freshwater eel that has been expertly grilled and glazed with a sweet, soy-based sauce known as tare. The eel is typically filleted, skewered, and grilled over an open flame.

What makes Unagi so distinct is the cooking method: the eel is grilled twice, once to cook the meat and then again after being dipped in the tare sauce, creating a perfect caramelized glaze.

This double grilling process locks in the moisture, ensuring that each bite is tender and flavourful with a crispy, slightly charred exterior.

Unagi is often served over a bed of steamed rice, transforming it into a complete and hearty dish called unadon (eel rice bowl) or unajū when served in a lacquered box.

Its rich, smoky taste, combined with the delicate sweetness of the sauce, makes it a dish that is both comforting and luxurious.

Unagi’s flavor profile is complex, yet it’s the simplicity of the ingredients that allows the natural taste of the eel to shine through.

Ingredients and Taste

The key ingredient, of course, is the eel itself. Freshwater eel is known for its tender, slightly oily flesh, which takes on a silky texture when cooked properly.

The tare sauce, made from a base of soy sauce, sugar, sake, and mirin, provides the dish’s signature sweet savoury glaze.

The balance between the savoury depth of the soy sauce and the natural sweetness of sugar and mirin creates a harmonious flavour that complements the richness of the eel.

The cooking process adds a layer of complexity to the dish’s taste. The charcoal grill imparts a smoky aroma, enhancing the eel’s natural flavours, while the caramelized sauce forms a delicate, flavourful crust.

The result is a satisfying combination of textures, tender eel, crispy edges, and sticky rice that absorbs the sauce. When paired with simple sides like pickled vegetables or miso soup, the richness of the Unagi is balanced by refreshing, lighter flavours.

A Taste of History

Unagi has a history that stretches back centuries, particularly in the Edo period (1603-1868), when it became a popular food for commoners in Japan.

Eel was valued for its nutritional benefits, especially its high protein and vitamin content, and it was commonly eaten during the summer months to combat fatigue brought on by the heat.

Even today, Doyo no Ushi no Hi, a special day in mid summer, is traditionally marked by eating Unagi, believed to restore energy and stamina.

The dish’s association with vitality stems from its rich nutritional profile and the belief that it provides strength and endurance.

In fact, Unagi’s cultural significance goes beyond its flavour; it represents a link to Japan’s seasonal traditions and the idea of food as a source of both pleasure and nourishment.