Unadon
Freshwater eel butterflied, grilled over charcoal, and repeatedly basted with an aged tare sauce until it coats a spoon — real tare has no ginger or garlic, unlike the teriyaki sauce it's often faked with.
Seafood
⚠ Contains: Fish, Soy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 fresh eel fillets, butterflied and deboned
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- 2 servings cooked short-grain rice
- Sansho pepper, for serving (optional)
Steps
- Simmer the soy sauce, mirin, sake, and sugar together until slightly thickened into a glossy tare sauce.
- Skewer the eel fillets to keep them flat and grill skin-side down over hot charcoal.
- Baste repeatedly with the tare sauce as it grills, turning occasionally, until the eel is cooked through and richly glazed.
- Cut the grilled eel into pieces and lay over hot rice.
- Drizzle with any remaining tare sauce and serve with sansho pepper on the side.