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Tokyo (Japan)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
700kcal
45gProtein
40gCarbs
35gFat
—Fibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🐟 Fish
🫘 Soy
Unagi Kabayaki
How to order / say it
Say it
うなぎ蒲焼 — [oo-nah-gee kah-bah-yah-kee]
Order
I'd like the unagi kabayaki, please.
Locally
うなぎ蒲焼をお願いします。
Say locally
Grilled eel glazed with sweet soy-based sauce.
Why try it?
Unagi represents Tokyo's indulgence in rich, artisanal flavors. It's traditionally believed to boost stamina, making it a culturally cherished dish during summer.
How it tastes
A rich, savory eel with a caramelized glaze that's sweet and smoky. The flesh is tender, contrasting with the slightly crispy exterior.
Origin & History — first documented: 1822
Eels became popular in the Edo period as a luxury food. The kabayaki style of filleting, skewering, and sauce-grilling was perfected in Tokyo, turning unagi into a delicacy.
Recipe
Ingredients
- 🐟 400 g eel fillets
- 🥣 50 ml soy sauce
- 🍷 50 ml mirin
- 🍯 30 g sugar
- 🍷 50 ml sake
- 🫒 10 ml vegetable oil
Method
- 1 Preheat grill, skewer the eel.
- 2 Simmer soy sauce, mirin, sugar, and sake to make sauce.
- 3 Grill eel, basting with sauce until caramelized.
- 4 Slice and serve with extra sauce.
More from Edo (modern-day Tokyo)
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