Unagi, barbecued eel, is one of my favorite Japanese foods, one of my favorite foods period. In sushi or over hot rice. But always with the sweet, savory unagi sauce over it. Yum yum yum.
When I first started crewing on Umineko, the Japanese catamaran I asked if we had unagi sauce any on board.
The skipper, Sato San, just laughed and told me that it was easy to make. I’m convinced that almost everything is easy once you know the trick. The trouble is in the learning curve. What’s easy for a Japanese person who’s grown up with making the food and for a Westerner can be two different things entirely.
One day, Sato San’s friend came for a visit bearing delicious Unagi, frozen barbecued eel.
“It’s easy as 1 2 3… one two three the same amount and just boil it… finish.”
I was slightly skeptical, but I tried it and he was so right. It really is as easy as 123. A learning gradual incline and decline rather than curve too. Over unagi it is heavenly, but over plain rice, green beans, and so much more it’s scrumptious as well.
It might be hard to find the actual unagi (found in the frozen section of most Asian groceries) everywhere in the world, or keep your freezer stocked with it, but making the unagi sauce is definitely a cruiser-friendly recipe and a great way to put in your next stirfry.
Under Sail Unagi
- 1 package Unagi
- 1 recipe unagi sauce
- 2 cups short-grained rice
- ¼ c finely chopped spring onion
- Preheat oven to 350
- Cook rice
- Place bbq eel cooking on baking sheet covered in aluminum foil
- Cook 7 minutes
- Turn on broiler and cook another 3 minutes
- Fill 2 or 3 bowls with rice (depending on how many people are eating)
- Divide eel into 2-3 portions
- Spoon unagi sauce over rice
- Sprinkle spring onions over eel
- ¼ c mirin
- ¼ c sugar
- ¼ c soy sauce
- Mix in small saucepan
- Bring to a simmer stirring occasionally
- Cook for 5 minutes until sauce thickens slightly (try not to over-cook or your unagi-sauce can turn into syrup)