Charcoal Grilled-Style Unagi Eel on Rice

Charcoal Grilled-Style Unagi Eel on Rice

Grilled unagi eel and rice lightly blended with an array of condiments

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 sheet

as desired

steamed rice

300 g (10.6 oz.)


1 tsp

  • Charcoal grilled unagi eel that has not been steamed is a local specialty of Nagoya, Aichi Prefecture, Japan.
    Unagi eel are those found in freshwater and Anago eel are those found in saltwater.


  1. Grill or steam (or warm in a microwave) the eel and cut into 1 cm (0.4 in.) wide strips.
  2. Finely chop up the green onions, then julienne the roasted seaweed and shoga.
  3. Pour (A) into a small pot and bring to a gentle boil to prepare the sauce.
  4. Combine the green onions, ginger, sesame seeds and sauce from (3) with the warm rice, scoop into bowls and top with (1) and the roasted seaweed. Eat while mixing together all ingredients.

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