Low Carb Grilled Eel with Teriyaki Glaze

Delight your taste buds with this Low Carb Grilled Eel with Teriyaki Glaze, a refined and healthy twist on a Japanese-inspired classic. This dish pairs tender, smoky grilled eel with a luscious homemade teriyaki glaze featuring soy sauce, rice vinegar, and erythritol sweetener for a perfectly balanced, sugar-free finish. Infused with the warm aromatics of garlic and ginger, the glaze thickens beautifully with xanthan gum, providing a glossy coating that clings to the savory eel. Each bite is elevated with a garnish of nutty sesame seeds and fresh green onions, adding both texture and a pop of vibrant color. With only 20 minutes of prep and cook time, this quick, keto-friendly recipe is perfect for date nights, dinner parties, or as an impressive yet easy main dish for your low-carb menu plan. Serve it hot and savor the rich flavors of this guilt-free, gourmet creation!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 lb fresh eel (cleaned and gutted)
• 0.5 cup soy sauce
• 2 tbsp rice vinegar
• 3 tbsp erythritol sweetener
• 2 cloves minced garlic
• 1 tsp grated ginger
• 1 tsp sesame oil
• 0.25 cup water
• 0.25 tsp xanthan gum
• 1 tbsp sesame seeds
• 2 tbsp finely sliced green onions

Directions

Step 1

Begin by preparing the teriyaki glaze. In a small saucepan, combine the soy sauce, rice vinegar, erythritol sweetener, minced garlic, grated ginger, and water. Stir well to combine.

Step 2

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally, ensuring that the erythritol dissolves completely.

Step 3

Lower the heat and let the mixture simmer for about 5 minutes. Dissolve the xanthan gum in a tablespoon of cold water to make a slurry, then slowly whisk this into the saucepan until the glaze begins to thicken.

Step 4

Once thickened, remove the saucepan from heat and stir in the sesame oil. Let the glaze cool to room temperature.

Step 5

Preheat your grill to medium-high heat, around 375°F (190°C).

Step 6

Rinse and pat dry the eel with paper towels. Cut the eel into 4-inch pieces for easier grilling.

Step 7

Lightly oil the grill grates to prevent sticking. Place the eel pieces skin-side down on the grill and cook for about 4-5 minutes.

Step 8

Brush the eel generously with the teriyaki glaze using a pastry brush, then flip the pieces and continue grilling for another 4-5 minutes, brushing with more glaze as needed.

Step 9

Remove the eel from the grill once it’s cooked through and has a nice glaze, typically when it reaches an internal temperature of 145°F (63°C).

Step 10

Transfer the grilled eel to a serving platter. Scatter sesame seeds and sliced green onions over the eel.

Step 11

Serve hot and enjoy your low carb grilled eel with teriyaki glaze!

Nutrition Facts

Serving size	(742.9g)

Amount per serving	% Daily Value*
Calories	1099.1

Total Fat 72.4g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 8.1g
Cholesterol 571.5mg	0%
Sodium 4973.0mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 2.4g	0%
Total Sugars 0.8g
Protein 96.8g	0%

Vitamin D 907.2IU	0%
Calcium 140.0mg	0%
Iron 4.6mg	0%
Potassium 1414.3mg	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: 52.8%

Protein: 31.4%

Carbs: 15.8%