Japanese Grilled Eel (Unagi Kabayaki) on Arteflame

Introduction

Grilled Eel, or Unagi Kabayaki, is a beloved Japanese delicacy featuring tender eel fillets glazed with a sweet, caramelized soy-based sauce. With the Arteflame grill, we achieve a perfect sear on the center grill grate before letting the fillets cook evenly on the flat cooktop. The result is a beautifully caramelized, smoky eel loaded with umami flavor. Follow this recipe to create a restaurant-quality Japanese dish right in your backyard.

Ingredients

• 2 fresh eel fillets
• 2 tbsp butter
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp sugar
• Chopped green onions (for garnish)
• White sesame seeds (for garnish)
• Cooked Japanese rice (for serving)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Start Grilling Today

Instructions

Step 1: Prepare the grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center grill area.
3. Stack firewood over top of the napkins and light them.
4. Wait approximately 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Make the sauce

1. Place all sauce ingredients (soy sauce, mirin, sake, and sugar) in a small heat-resistant bowl.
2. Position the bowl on the outer edge of the Arteflame cooktop.
3. Stir occasionally until the sauce thickens into a glaze.

Step 3: Sear the eel

1. Brush the eel fillets with a thin layer of the sauce.
2. Place them skin-side down on the center grill grate at 1,000°F.
3. Sear for about 60 seconds until a slight char forms.
4. Flip and sear the flesh side for another 30 seconds.

Step 4: Finish cooking on the flat top

1. Move the seared fillets to the outer flat griddle cooktop.
2. Brush with more sauce and cook for about 10 minutes, basting occasionally.
3. Remove the eel when its internal temperature is 15°F below the desired doneness.

Step 5: Serve

1. Slice the grilled eel into portions.
2. Sprinkle with sesame seeds and chopped green onions.
3. Serve over warm Japanese rice with extra sauce.

Tips

• Always preheat your grill properly for an efficient sear.
• Basting frequently ensures a deep caramelized glaze.
• Using butter enhances the flavors better than olive oil.

Variations

• Spicy Unagi: Add a teaspoon of chili flakes to the sauce for a kick.
• Garlic Unagi: Stir in minced garlic for added depth.
• Citrus Glazed Unagi: Include a splash of yuzu juice for a tart finish.
• Honey Glazed Unagi: Substitute sugar with honey for a richer sweetness.
• Teriyaki Style: Use standard teriyaki sauce instead of kabayaki sauce.

Best pairings

• Steamed Japanese rice
• Miso soup
• Pickled vegetables
• Chilled sake
• Grilled shishito peppers

Conclusion

Grilling eel on the Arteflame is an easy and rewarding way to prepare this classic Japanese dish. With its perfect sear and caramelization, your Unagi Kabayaki will impress any seafood lover.