Grilled Eel
Edo (Tokyo) — Mother recipe · en it
Unagiyaki is a traditional Edo dish, served warm and crispy, with a unique grilled eel flavor.
📷 Daderot — CC0 (Wikimedia Commons)
⏱️ 20 min prep + 12 min cottura · 4 porzioni · media
Ingredients
- 4 eel pieces
- 200g unagiyaki rice cakes
- 30g butter
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 tablespoon shoyu sauce
- 100g green onions
- 200g lamb slices
- 2 shiso leaves
- oil for grilling
Method
- Prepare the eel by removing the skin and spirals, then boil in salted water for 10 minutes.
- In a bowl, mix the soy sauce, sake, mirin, lime juice, sugar, and shoyu sauce.
- Slice the eel thinly and marinate in the prepared sauce for 10 minutes.
- Grill the eel for 3-4 minutes on each side until it is crispy.
- Place the eel on a plate with the lamb slices and shiso leaves, garnish with green onions, and serve with unagiyaki rice cakes.
The story
Originating in Edo (now Tokyo) in the 17th century, unagiyaki became a popular, affordable, and delicious dish, served in small portions on rice cakes.
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