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Kabayaki: photo of the dish
Illustrative photo: City Foodsters — CC BY 2.0, Wikimedia Commons
Fish & seafood

Kabayaki

Split eel, grilled then glazed with a sweet-salty sauce made from soy and mirin. It's an iconic Japanese summer dish, served over rice.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Make the sauce by heating the soy sauce, mirin, sugar and sake until dissolved.
  2. Thicken slightly with the cornstarch diluted in a little cold water.
  3. Pass the eel fillets under the oven grill at 200 °C for 5 minutes.
  4. Brush them with sauce, then put them back under the grill for 3 minutes.
  5. Repeat twice, glazing well each time.
  6. Cut the fillets into pieces and arrange them on the hot rice.
  7. Drizzle with the remaining sauce and serve with sansho.

Variations and tips

Chicken version. Replace the eel with boneless chicken thighs, grilled the same way.

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Original Ecomely recipe.