Unagi Kabayaki Recipe: Take This Japanese Classic to the Next Level

         Elevate your Japanese meal with this next-level Unagi Kabayaki recipe. Learn how to cook grilled eel with a rich kabayaki sauce using frozen unagi, perfect for home or restaurant-style dinners.

What Is Unagi Kabayaki?

         Unagi Kabayaki is a traditional Japanese dish made from freshwater eel that's grilled with a sweet-savory soy-based sauce, often served over steamed rice. It’s a luxurious meal known for its tender texture, rich umami flavor, and glossy caramelized finish.

         Using premium fresh frozen Unagi Kabayaki, you can now recreate this restaurant-style delicacy in your kitchen and take it to the next level with bold sides, flavor upgrades, and beautiful plating.

Ingredients: What You’ll Need

• 1 pack fresh frozen Unagi Kabayaki fillet (pre-marinated or plain)
  
• ½ cup Japanese soy sauce
  
• ¼ cup mirin (sweet rice wine)
  
• 2 tbsp brown sugar
  
• 1 tbsp sake (or rice wine vinegar)
  
• Optional: lemon zest, sesame seeds, chili flakes
  
• Steamed Japanese rice or garlic rice for serving
  
• Sliced spring onions and nori strips for garnish
  
  

How to Cook Unagi Kabayaki at Home (With a Twist)

Step 1: Prepare the Sauce

         In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer over low heat until thick and glossy (about 8-10 minutes) and stir it often. This would be your kabayaki tare sauce.

         Next-level tip: Add a hint of lemon zest or chili flakes for extra depth.

Step 2: Cook the Unagi

          If you are using pre-marinated Unagi Kabayaki, grill or broil it skin-side down for 5-6 minutes until hot and slightly charred.

          While, if you are using plain Unagi Kabayaki, just thaw it and pat it dry. Lightly season with salt and pan-sear or grill both sides until golden. Brush with sauce in the final 2–3 minutes.

         Next-level tip: Use a culinary torch after grilling for a beautiful caramelized finish.

Step 3: Plate It Beautifully

          Place grilled Unagi Kabayaki over steamed rice or garlic butter rice. Drizzle more sauce on top, and garnish with sliced green onions, toasted sesame seeds, shredded nori and also pickled ginger or wasabi on the side.

         Next-level tip: Serve it in a bento-style box or with a miso soup side for an authentic experience.

What to Serve with Unagi Kabayaki

         Traditionally, it’s served over a bed of steamed Japanese rice, which absorbs the flavorful sauce and balances the richness of the grilled eel. To create a complete meal, you can add a bowl of warm miso soup, which provides a light and comforting contrast. Pickled vegetables like takuan (pickled radish) or cucumber add a refreshing crunch and help cleanse the palate. For extra protein and color, tamagoyaki (a sweet rolled Japanese omelet) is a great addition. 

         You can also serve it with cold soba noodles or a seaweed salad for a lighter, refreshing twist. Filipino-inspired sides such as garlic rice or “atsara” (pickled papaya) also work well, adding a local touch to the dish. Round out your meal with green tea or iced matcha for a soothing beverage that complements unagi's bold umami flavor.

         Unagi Kabayaki isn’t just a meal, it’s an experience. With the right sauce, creative garnishes, and premium frozen unagi, you can recreate this luxurious Japanese dish at home and take it to another level. Whether it’s a special dinner or a premium offering for your food business, this recipe brings elegance and flavor to the table.