Unagi

10 Unagi (Freshwater Eel) Recipes You Must Try

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Dive into the rich and savory world of unagi, also known as freshwater eel, with these 10 must-try unagi recipes. From classic Japanese preparations to innovative modern dishes, explore the versatility of this delectable ingredient. Whether you’re a seasoned eel enthusiast or curious to try unagi for the first time, this collection of freshwater eel recipes offers something for everyone. Prepare to be captivated by the unique flavor and texture of unagi in dishes ranging from simple and elegant to bold and complex. Get ready to embark on a culinary adventure with these irresistible eel recipes!

Easy Unagi Meal Prep for a Week

This simple meal prep requires minimal cooking and provides a delicious and healthy lunch or dinner option for the entire week. Featuring flavorful unagi, it’s a convenient way to enjoy a nutritious meal with little effort.

Ingredients

  • Frozen Unagi
  • Seaweed Shreds
  • Blanched Okra
  • Pumpkin Egg Salad
  • White Rice

Instructions

  1. Combine the prepared white rice, frozen unagi, seaweed shreds, blanched okra, and pumpkin egg salad in a meal prep container.
  2. Seal the container tightly and store in the freezer for up to a week.
  3. When ready to eat, thaw and enjoy! You can heat it up or enjoy it cold.

Tip: Prepare individual portions in separate containers for grab-and-go convenience.

Easy Unagi Donburi (Eel Rice Bowl)

This recipe provides a simple and delicious way to enjoy unagi donburi, a classic Japanese dish. It utilizes readily available ingredients like frozen unagi, making it perfect for a quick and satisfying weeknight meal. This recipe focuses on ease of preparation without sacrificing flavor.

Ingredients

  • 1 cup rice
  • 1 pack frozen unagi (200g-350g)
  • 2 eggs
  • Broccoli and carrots (amount to your liking)

Instructions

  1. Cook the rice: Prepare 1 cup of rice according to your usual method.

  2. Prepare the unagi: Thaw the frozen unagi completely. Preheat your oven to 180°C (350°F). Place the thawed unagi in the oven and bake for approximately 10 minutes, or until heated through and slightly crispy.

  3. Blanch the vegetables: Bring a pot of salted water to a boil. Add the broccoli and carrots and cook for a few minutes, until tender-crisp. Drain and set aside.

  4. Cook the eggs: Place the eggs in a pressure cooker. Add enough water to just cover the eggs. Cook under “Keep Warm” mode for 20-23 minutes. This method yields perfectly cooked, soft-boiled eggs. (Note: Using cold eggs straight from the refrigerator is recommended for this method.)

  5. Assemble the donburi: Place the cooked rice in a bowl. Top with the heated unagi, blanched broccoli and carrots, and a peeled soft-boiled egg.

  6. Enjoy! Your delicious and easy unagi donburi is ready to eat.

The Ultimate Guide to Hitsumabushi: Three Delicious Ways to Enjoy Grilled Eel

This recipe guides you through making delicious Hitsumabushi, a Japanese delicacy featuring grilled eel on rice. It’s more than just a meal; it’s an experience with three distinct ways to savor the flavors.

Ingredients

  • 2 pieces Kabayaki Eel
  • 2-4 tbsp Sake (Japanese cooking wine)
  • 3 cups Rice
  • 1/2 bottle Unagi-no-Tare (Eel Sauce)
  • Wasabi (as needed)
  • Spring onion (as needed)
  • Nori Seaweed (as needed)
  • 500 ml Water
  • 1 tsp Japanese Soup Stock (Dashi)
  • 1/2 tsp Soy Sauce

Instructions

  1. Cook the Rice: Prepare 3 cups of cooked rice.

  2. Prepare the Garnishes: Chop the spring onion finely. Cut the nori seaweed into small, thin strips using kitchen scissors. Have your wasabi ready.

  3. Make the Ochazuke Soup: In a saucepan, bring 500 ml of water to a boil. Add 1 tsp of Japanese soup stock (dashi) and 1/2 tsp of soy sauce. Set aside and reheat right before serving.

  4. Prepare the Eel: Gently rinse any excess sauce from the surface of the kabayaki eel. Pat the eel dry with paper towels.

  5. Steam the Eel: Place crumpled aluminum foil in a frying pan. Arrange the eel on top (you may need to cut the eel to fit your pan). Sprinkle with 2 tbsp of sake. Cover the pan and steam over low heat for 4-5 minutes.

  6. Combine Rice and Eel Sauce: Place the cooked rice in the same pan used to steam the eel (no need to wash it). Drizzle half a bottle of unagi-no-tare over the rice.

  7. Slice and Arrange Eel: Cut the steamed eel into 1cm wide slices. Arrange the eel slices over the rice.

  8. Optional Broiling: For a crispier texture, briefly broil the eel using a cooking torch or oven broiler.

  9. Enjoy Three Ways:

    1. First Serving (Original): Enjoy the hitsumabushi as is, savoring the simple combination of eel and rice.
    2. Second Serving (With Condiments): Mix in the chopped spring onion, nori seaweed, and wasabi for added flavor and texture.
    3. Third Serving (Ochazuke): Pour the hot ochazuke soup over the remaining hitsumabushi for a comforting and flavorful finish.

Crispy Cheesy Bacon and Rice Bites

These flavorful rice croquettes combine the savory taste of bacon and cheese, coated in crispy panko breadcrumbs and air-fried to perfection. A quick and easy snack or appetizer.

Ingredients

  • 2 cups cooked rice
  • 1/3 cup crisp bacon bits
  • 1/4 cup shredded mozzarella cheese
  • 3/4 cup panko breadcrumbs
  • 2 eggs
  • Olive oil spray
  • 2 tbsp chopped scallions
  • Optional: Teriyaki sauce or unagi sauce for drizzling

Instructions

  1. Prepare the air fryer by lining the basket with a grill mat or a lightly greased sheet of aluminum foil.
  2. In a large bowl, combine the cooked rice, bacon bits, shredded mozzarella cheese, eggs, and half of the panko breadcrumbs. Mix well. Form the mixture into balls, using approximately two tablespoons of the mixture for each.
  3. Place the remaining panko breadcrumbs in a shallow plate. Gently roll each rice ball in the breadcrumbs until fully coated.
  4. Arrange the breaded rice balls in the prepared air fryer basket. Lightly spritz them with olive oil.
  5. Air fry at 360°F (180°C) for 10-12 minutes. Shake the basket halfway through the cooking time to ensure even browning. The rice balls are ready when they are golden brown and crispy.
  6. Optional: Drizzle with teriyaki sauce or unagi sauce before serving for an extra layer of flavor.

Crispy Bacon-Wrapped Avocado Rice Balls

These savory and crispy bacon-wrapped rice balls are a delicious and easy-to-make snack or appetizer. The combination of creamy avocado, savory bacon, and a touch of sweet and salty teriyaki or unagi sauce creates an irresistible flavor explosion. This recipe is highly customizable, allowing you to swap the avocado for other fillings to suit your taste.

Ingredients

  • Cooked Rice
  • Avocado slices
  • Bacon strips
  • Teriyaki or Unagi Sauce

Instructions

  1. Prepare the Rice Balls: Form rice balls, placing avocado slices (or your preferred filling) in the center. Make sure the rice completely encloses the filling.
  2. Wrap with Bacon: Securely wrap each rice ball with a strip of bacon, ensuring no rice is exposed. This will help the bacon adhere and create a crispy exterior.
  3. Air Fry: Air fry the bacon-wrapped rice balls at 400°F (200°C) for 10-12 minutes. Flip the rice balls halfway through to ensure even cooking and crispiness.
  4. Sauce and Serve: Drizzle the cooked rice balls with teriyaki or unagi sauce and serve immediately while warm and crispy.

Crispy & Easy Homemade Egg Rolls

This recipe provides a simple and delicious way to make crispy egg rolls at home. With just a few key ingredients and easy-to-follow steps, you’ll be enjoying these savory treats in no time.

Ingredients

  • 1 bag shredded cabbage mix
  • 1 small package ground turkey
  • 1 tablespoon unagi sauce (or soy sauce)
  • Wonton wrappers
  • Vegetable oil (for frying)
  • Salt and pepper to taste
  • Sweet and sour sauce (for serving, optional)

Instructions

  1. Prepare the Filling: In a pan, cook the ground turkey for 8-10 minutes. Season with soy sauce (or unagi sauce), salt, and pepper. Add the shredded cabbage mix and cook for an additional 5 minutes, or until softened but not soggy.

  2. Heat the Oil: In a separate pan or deep fryer, heat about 1 cup of vegetable oil. You’ll need enough oil to fully submerge the egg rolls.

  3. Assemble the Egg Rolls: Place a spoonful of the turkey and cabbage mixture onto a wonton wrapper. Lightly moisten the edges of the wrapper with water and fold to seal, creating a tight roll.

  4. Fry the Egg Rolls: Once the oil is hot, reduce the heat to medium. Carefully place the egg rolls into the hot oil, frying a few at a time to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crispy. Remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.

  5. Serve: Enjoy your crispy homemade egg rolls! They are delicious on their own or served with a side of sweet and sour sauce.

Making Delicious Eel and California Rolls

This recipe provides a simple guide to preparing two classic sushi rolls: Eel Roll and California Roll. Learn how to create these popular rolls with easy-to-follow steps.

Ingredients

  • 2 rice cooker cups White rice
  • 60 ml Sushi vinegar
  • 1 Avocado
  • 1 fillet Unagi (broiled freshwater Eel)
  • 6 sticks Imitation crab sticks
  • 1 Cucumber
  • 4 sheets Nori seaweed
  • White and black sesame seeds

Instructions

  1. Prepare the Sushi Rice: Cook the white rice according to your rice cooker’s instructions. Once cooked, gently mix in the sushi vinegar while the rice is still warm.

  2. Assemble the Eel Roll: Cut each nori sheet to two-thirds of its original size. Spread a thin layer of sushi rice evenly over the nori, making the edge closest to you slightly thinner. Sprinkle with sesame seeds. Place a sheet of plastic wrap on top and flip the nori over onto a bamboo rolling mat (makisu). Arrange half of the unagi fillet, avocado slices, and cucumber strips in a line across the center of the nori. Using the makisu, tightly roll the sushi away from you, using the plastic wrap to help shape the roll. Remove the plastic wrap once rolled.

  3. Assemble the California Roll: Follow the same process as the Eel Roll, but instead of unagi, avocado, and cucumber, use 1, 2, or 2 1/2 imitation crab sticks as filling, depending on their size.

Easy Umaki (Rolled Eel Omelette) for Bento and Beyond

This recipe transforms pre-cooked kabayaki eel into a delicious and portable umaki, a rolled Japanese omelette. Perfect for bento boxes, appetizers, or a quick meal, this dish is surprisingly simple to make with just a few ingredients.

Ingredients

  • 1/4 Cooked eel with sauce (unagi no kabayaki)
  • 3 medium Eggs
  • 2 tbsp Water
  • 2 tsp Shiro-dashi
  • 2 tsp Mirin
  • 1 tsp Sugar
  • 1 tsp Sake
  • 1 tsp Vegetable oil

Instructions

  1. Prepare the Eel: Bring the eel to room temperature and slice it into four portions. This recipe uses two of those pieces.

  2. Prepare the Egg Mixture: In a bowl, whisk together the eggs, water (or dashi stock), sugar, sake, mirin, and shiro-dashi until well combined. For a smoother texture, strain the mixture through a fine-mesh sieve.

  3. Cook the First Layer: Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium heat. Lightly oil the surface. Pour in one ladleful of the egg mixture.

  4. Add the Eel: Before the egg sets completely, place a piece of sliced eel in the center of the omelet.

  5. Roll the Omelette: Starting from the edge farthest from you, gently roll the omelette towards yourself, creating a tight cylinder.

  6. Cook the Second and Third Layers: Push the rolled omelette to the back of the pan. Lightly oil the pan again and pour in another ladleful of egg mixture. Roll the first omelette layer into the new egg mixture. Repeat this process one more time, for a total of three layers.

  7. Shape the Umaki: While still hot, gently press the omelette roll against the corners of the pan to create neat edges. Alternatively, you can wrap the hot omelette in a sushi mat and gently press to shape and create a patterned surface.

  8. Finish and Serve: Trim the ends of the rolled omelette. Slice the roll into six equal portions and serve.

  9. Optional Sauce: If your eel came with a separate sauce packet, you can use it in place of the shiro-dashi, mirin, and sugar. This will result in a richer, darker-colored omelette.

Enjoy your homemade umaki! It’s a delightful way to savor the rich flavor of eel in a convenient and visually appealing form.

Easy Unagi (Eel) Sushi Rolls

This recipe provides a simple guide to making delicious unagi (eel) sushi rolls at home. With just a few ingredients and easy-to-follow steps, you can enjoy this classic sushi roll anytime.

Ingredients

  • 1 cup prepared sushi rice
  • Toasted sesame seeds
  • Eel sauce
  • 1 gallon-size freezer bag
  • 1 large sushi rolling mat
  • Small piece of tin foil
  • 1 full sheet of nori seaweed (cut in half)
  • 2 1/4 slices of cream cheese block (lengthwise)
  • 2 cucumber slices (1/4 inch thick, length of nori)
  • 4-6 oz cooked unagi (eel), cut into 1/2-inch strips (length of nori)

Instructions

  1. Prepare the Eel: Preheat oven or toaster oven to 300°F. Place the unagi eel on the tin foil and cook for 5-6 minutes. Remove and cut into 1/2-inch strips. Let it cool to avoid melting the cream cheese later.

  2. Prepare the Rolling Mat: Place your sushi rolling mat inside the gallon-sized freezer bag to prevent rice from sticking.

  3. Assemble the Sushi: Lay the covered sushi mat on a flat surface. Place a half-sheet of nori seaweed on the mat.

  4. Add Rice: With wet hands, spread a handful of sushi rice evenly over the nori, covering it completely from end to end. Press the rice gently but firmly.

  5. Add Fillings: Arrange the unagi strips, cream cheese strips, and cucumber strips on top of the rice.

  6. Roll the Sushi: Lift the edge of the mat closest to you over the filling and tuck it in. Press down firmly and roll tightly, ensuring the nori edges meet and seal.

  7. Shape the Roll: Use the mat to shape the roll into a cylindrical form. Open the mat and remove the sushi roll.

  8. Garnish and Cut: Sprinkle the roll with toasted sesame seeds. Cut the roll in half, then in half again, and so on, until you have 8 pieces.

  9. Serve: Arrange the sushi pieces on a plate and drizzle with eel sauce.

Making Ura Maki-zushi (Inside-Out Sushi Rolls)

This guide provides a comprehensive walkthrough for creating delicious Ura Maki-zushi, also known as inside-out sushi rolls. Follow these steps to craft beautiful and flavorful rolls.

Ingredients:

  • Sushi Rice (See a basic Sushi Rice recipe)
  • Nori (Seaweed Sheets)
  • Your Choice of Fillings (Suggestions below)

Filling Suggestions:

  • Cucumber & Wasabi
  • Cooked Carrot (in salted water)
  • Avocado
  • Canned Tuna with Japanese Mayonnaise
  • Omelette
  • Boiled Prawns
  • Takuan (Japanese Pickled Daikon)
  • Unagi Kabayaki (Grilled & Seasoned Eel)
  • Ham
  • Radish Sprouts
  • Smoked Salmon
  • Fresh Sashimi
  • Chicken Teriyaki

Instructions:

Step 1: Prepare the Rice Layer. Place a sheet of nori on your makisu (bamboo rolling mat). Evenly spread the cooled sushi rice over the nori. For added flavor and texture, sprinkle toasted sesame seeds or finely chopped herbs over the rice.

Step 2: Flip the Nori. Cover the rice with a sheet of plastic wrap and gently press down. Carefully flip the nori sheet over so the rice is now facing down and the nori is up. Place this back onto the makisu.

Step 3: Add Fillings and Roll. Arrange your chosen fillings in a line across the center of the nori. Lift the edge of the makisu closest to you and begin rolling tightly over the fillings, tucking them in. Continue rolling forward, peeling back the plastic wrap as you go. Once rolled, tightly wrap the entire sushi roll in the plastic wrap.

Step 4: Slice the Roll. Using a sharp knife moistened with water, slice the plastic-wrapped sushi roll into bite-sized pieces. Wipe the knife with a wet cloth or paper towel between each cut to prevent sticking.

Step 5: Serve. Gently remove the plastic wrap from each sushi piece and arrange them attractively on a serving plate.

Tip: For easier rolling, consider making thinner rolls by cutting your nori sheets in half and using one filling per roll.

History of Unagi

Unagi, the Japanese word for freshwater eel, boasts a rich history intertwined with both culinary and cultural traditions. Evidence suggests that humans have been consuming eel for thousands of years, with archaeological discoveries in Japan unearthing eel bones in middens dating back to the Jomon period (14,000-300 BCE). These early inhabitants likely relied on spearing and trapping eels as a valuable source of protein.

During the Edo period (1603-1868), unagi consumption truly flourished in Japan. The burgeoning urban centers, particularly Edo (present-day Tokyo), experienced a surge in popularity for kabayaki, the signature preparation of grilled and glazed eel. Street vendors and specialized restaurants emerged, catering to the growing demand. This period also saw the development of sophisticated aquaculture techniques for raising eels, further solidifying their place in Japanese cuisine.

Unagi’s cultural significance goes beyond its culinary appeal. In Japanese folklore and tradition, it is believed to be a stamina-boosting food, particularly beneficial during the hot and humid summer months. This belief is reflected in the annual Doyo no Ushi no Hi (Day of the Ox during midsummer), a custom of eating unagi to ward off summer fatigue.

While unagi remains deeply rooted in Japanese culture, its popularity has spread globally. Many countries now appreciate the delicate flavor and unique texture of eel, although concerns surrounding sustainability and conservation have become increasingly important considerations in recent years.

Nutritional Content and Benefits of Unagi

Unagi, or freshwater eel, is a nutritional powerhouse packed with vitamins, minerals, and healthy fats. It’s a particularly rich source of vitamin A, crucial for vision, immune function, and cell growth. A single serving of unagi can provide a significant portion of your daily recommended intake.

Vitamin D, another key nutrient found in unagi, contributes to bone health and calcium absorption. It also plays a vital role in immune function and may protect against certain diseases. Unagi is also a good source of vitamin B12, important for nerve function and red blood cell production. This is especially beneficial for vegetarians and vegans who may struggle to get enough B12 in their diets.

Beyond vitamins, unagi is a rich source of omega-3 fatty acids, known for their heart-healthy benefits. These essential fats help reduce inflammation, lower blood pressure, and improve cholesterol levels. They also contribute to brain health and cognitive function.

Unagi also offers a good amount of protein, which is vital for building and repairing tissues. It’s a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own.

Incorporating unagi into your diet can offer numerous benefits, from boosting your immune system and supporting bone health to improving heart health and cognitive function. Its unique nutritional profile makes it a valuable addition to any balanced diet.

Tips for Choosing Quality Unagi

When selecting unagi, look for a vibrant, glossy sheen. The eel should appear plump and moist, not dry or dull. A fresh, high-quality unagi will have a sweet, slightly earthy aroma. Avoid any unagi with a fishy or overly strong smell.

Texture is key. Good quality unagi will be tender and flaky, yet still retain a slight firmness. It should not be mushy or overly soft. If you’re purchasing pre-cooked unagi, gently press on it; it should spring back slightly.

Pay attention to the color. While the specific shade can vary slightly depending on the preparation, generally, good unagi will have a rich, evenly cooked appearance, whether it’s a light golden brown or a deeper caramelized hue. Avoid unagi with burnt or unevenly colored patches.

If you’re buying fresh unagi, inquire about its origin. While unagi is farmed globally, some regions are known for producing higher quality eels. Asking your fishmonger can provide valuable insight.

Finally, consider the vendor. Choosing a reputable fish market or restaurant known for its seafood quality will significantly increase your chances of enjoying delicious, high-quality unagi. Don’t be afraid to ask questions about their sourcing and preparation methods.

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