Gluten-Free Grilled Unagi (Japanese Eel)
Delight your taste buds with this Gluten-Free Grilled Unagi, a mouthwatering take on the traditional Japanese grilled eel. Perfect for those avoiding gluten, this recipe swaps out soy sauce for tamari, blending it with mirin, sake, and a touch of sugar to create a luscious glaze that's both sweet and savory. The eel fillets are lightly oiled, seasoned, and grilled to perfection, achieving a tender, caramelized finish that's every bit as authentic as your favorite Japanese restaurant. Serve this exquisite dish over steamed rice or sushi rice for a gluten-free gourmet experience. Quick to prepare in under an hour, this recipe is a must-try for fans of Japanese cuisine looking to recreate the delicate flavors of unagi in their own kitchen.
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Ingredients
- 2 fillets Live or pre-cooked eel
- 1 cup Tamari sauce
- 0.5 cup Mirin
- 0.5 cup Sake
- 0.25 cup Sugar
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
Directions
Step 1
If using live eel, start by cleaning and filleting the eel. Remove the head and spine, and rinse the fillets under cold running water. Pat them dry with paper towels.
Step 2
In a medium saucepan, combine the tamari sauce, mirin, sake, and sugar. Stir well to dissolve the sugar.
Step 3
Place the saucepan over medium heat and bring to a gentle simmer. Reduce the heat to low and let the sauce cook for about 15 minutes, stirring occasionally, until it thickens slightly. Set aside to cool.
Step 4
Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are white-hot and evenly distributed.
Step 5
Brush the eel fillets lightly with vegetable oil on both sides and sprinkle with a little salt.
Step 6
Place the fillets skin-side down on the grill (or on a grill mat if you prefer less direct heat) and cook for about 8 minutes.
Step 7
Flip the fillets and grill the other side for another 5 minutes, until the fish is opaque and fully cooked.
Step 8
Using a pastry brush, generously glaze the eel fillets with the prepared gluten-free sauce. Allow the sauce to caramelize slightly without burning, about 1-2 minutes on each side.
Step 9
Remove the eel fillets from the grill and let them rest for a minute or two.
Step 10
Serve the grilled unagi over a bed of steamed rice, or slice and serve atop sushi rice for a gluten-free eel sushi experience. Enjoy your homemade Gluten-Free Grilled Unagi.
Nutrition Facts
| Serving size | (738.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1312.9 |
| Total Fat 36.6g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 252mg | 0% |
| Sodium 17032.0mg | 0% |
| Total Carbohydrate 134.9g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 114.1g | |
| Protein 68.6g | 0% |
| Vitamin D 1864IU | 0% |
| Calcium 46.4mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 630.0mg | 0% |
Source of Calories