Keto Grilled Unagi (Japanese Eel)

Savor the rich, savory flavors of Keto Grilled Unagi (Japanese Eel), a low-carb twist on a traditional Japanese delicacy. This dish combines tender, smoky eel fillets with a perfectly balanced keto-friendly unagi sauce, made from tamari, sake, ginger, and a sugar-free sweetener for that signature umami-glazed finish. Grilled to perfection with crispy skin and brushed with the glossy sauce, this recipe is cooked in under 15 minutes, making it both quick and indulgent. Garnished with sesame seeds and fresh scallions, it's an elegant dish that pairs beautifully with shirataki noodles or low-carb veggies. Perfect for keto dieters and lovers of Japanese cuisine, this recipe brings authentic flavors to your table without compromising your health goals.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Fresh eel fillets
• 0.5 cup Tamari sauce
• 0.25 cup Sake
• 2 tablespoons Keto-friendly sweetener (erythritol or monk fruit)
• 2 tablespoons Mirin (sugar-free or keto version)
• 1 teaspoon Fresh ginger, grated
• 0.25 teaspoon Salt
• 1 tablespoon Olive oil
• 1 teaspoon Sesame seeds
• 2 tablespoons Chopped scallions

Directions

Step 1

Begin by preparing the unagi sauce. In a small saucepan over medium heat, combine 0.5 cup of tamari sauce, 0.25 cup of sake, 2 tablespoons of keto-friendly sweetener, 2 tablespoons of sugar-free mirin, and 1 teaspoon of freshly grated ginger. Stir the mixture occasionally until it begins to simmer.

Step 2

Continue to simmer the sauce until it reduces by half, and becomes slightly thickened and glossy. This should take about 10 minutes. Set the sauce aside to cool.

Step 3

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 4

Pat the eel fillets dry with paper towels and lightly season them with 0.25 teaspoon of salt.

Step 5

Brush the fillets with olive oil on both sides. Place the eel on the grill, skin side down. Grill for about 6-7 minutes per side, or until the eel is cooked through and the skin is crispy.

Step 6

During the last few minutes of grilling, brush the eel generously with the prepared sauce on both sides.

Step 7

Once cooked, remove the eel from the grill. Let it rest for a couple of minutes before slicing it into serving pieces.

Step 8

Serve the grilled unagi over a bed of your choice of shirataki noodles or a bed of low-carb vegetables. Garnish with a sprinkle of sesame seeds and chopped scallions.

Nutrition Facts

Serving size	(463.3g)

Amount per serving	% Daily Value*
Calories	694.3

Total Fat 39.0g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 252mg	0%
Sodium 8766.8mg	0%
Total Carbohydrate 38.4g	0%
Dietary Fiber 0.7g	0%
Total Sugars 0.7g
Protein 53.6g	0%

Vitamin D 1864IU	0%
Calcium 54.2mg	0%
Iron 4.7mg	0%
Potassium 515.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 29.8%

Carbs: 21.4%