Main course

Unagi Kabayaki

A dish made from professionally cleaned eel, fully cooked, steamed for tenderness, and repeatedly glazed with sweet-savoury tare.

What you’ll need

• eel fillets: 800 g
• soy sauce: 100 ml
• mirin: 100 ml
• sake: 70 ml
• sugar: 45 g
• cooked rice: 800 g

How to make it

1. Buy only professionally dressed, bled, and cleaned eel fillets. Do not butcher live or uncleaned eel at home because raw blood is toxic and dangerous to eyes, mouth, and broken skin.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.