Soy-Free Grilled Unagi (Japanese Eel)

Discover the irresistible flavor of Soy-Free Grilled Unagi, a modern twist on the classic Japanese eel dish that's perfect for those seeking an allergy-friendly alternative. This recipe swaps out soy sauce for a naturally sweet and savory glaze made with mirin, sake, brown rice syrup, and a touch of fresh grated ginger, creating a delicate umami-rich balance that beautifully complements the tender, grilled eel. With just 30 minutes of prep time and 15 minutes on the grill, this dish offers a quick yet authentic Japanese culinary experience. Serve this glossy, caramelized eel over a bed of steamed rice for a traditional touch, or pair it with a dollop of wasabi for a spicy kick. Perfect for dinner parties or a weekend treat, this soy-free unagi recipe brings bold flavors to your table while accommodating soy-free diets seamlessly.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 whole (about 400g each) Japanese eel
• 100 ml Mirin
• 100 ml Sake
• 50 ml Brown rice syrup
• 1 teaspoon Sea salt
• 1 teaspoon Ginger (fresh, grated)
• 1 teaspoon Wasabi (optional)

Directions

Step 1

Begin by preparing the eel. If not pre-cleaned, remove the head, tail, fins, and innards, then wash the eel thoroughly under cold running water. Pat dry with paper towels.

Step 2

Fillet the eel by making a cut along the belly and removing the backbone. Cut the eel into 3-inch pieces suitable for grilling.

Step 3

In a saucepan, combine mirin, sake, brown rice syrup, sea salt, and grated ginger over medium heat. Stir occasionally and bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes or until the sauce has reduced and thickened slightly.

Step 4

Set aside the sauce and let it cool. Once cooled, strain it through a fine-mesh sieve to remove the ginger bits.

Step 5

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

Step 6

Brush the eel fillets generously with the sauce, ensuring they are well coated.

Step 7

Place the eel fillets on the grill, skin-side down. Grill for about 3 to 5 minutes on each side, basting with more sauce as needed to build up the flavor and achieve a glossy finish.

Step 8

Check for doneness; the eel should be tender and slightly crispy around the edges.

Step 9

Serve immediately with a dollop of wasabi on the side if desired, and traditionally over a bed of steamed rice for the authentic Japanese experience.

Nutrition Facts

Serving size	(1064.2g)

Amount per serving	% Daily Value*
Calories	2049.6

Total Fat 92.9g	0%
Saturated Fat 20g	0%
Polyunsaturated Fat g
Cholesterol 1008mg	0%
Sodium 2897.3mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 0.8g	0%
Total Sugars 71.6g
Protein 148.2g	0%

Vitamin D 7456IU	0%
Calcium 172.5mg	0%
Iron 4.4mg	0%
Potassium 1737.4mg	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: 45.5%

Protein: 32.2%

Carbs: 22.3%