How to make grilled Unagi with Dashi soup (with American Unagi Eel fillets)

unagi

🥗Healthier: grilled chicken

💰Cheaper: grilled mackerel

Grilled chicken is lower in fat, while mackerel offers a similar texture.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter, while chicken broth is more economical.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics sweetness, while white wine is often cheaper.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms provide a similar flavor profile, while button mushrooms are more affordable.

Boil kelp for about 5 mins to prepare dashi.

Cut green onions, cilantro, and nori.

Mix unagi sauce and sake together.

Cut eel into small pieces to fit the grill basket.

Grill the eel for about 5-7 mins on both sides, flipping and applying the unagi/sake sauce mix.

Alternatively, grill the eel in the oven for about 10 mins at 400F and then broil for about 5-8 mins on both sides to create a charcoal effect.

Add pepper and salt as needed.

Prepare dashi by simmering water with kombu and bonito flakes until fragrant, then strain.

Slice green onions and set aside for garnish.

In a separate pot, bring dashi back to a simmer; add sliced shiitake mushrooms and tofu.

Cook mushrooms and tofu in dashi for 3-5 minutes until heated.

Prepare soba noodles according to package instructions; drain and set aside.

Ladle dashi soup into bowls, adding mushrooms and tofu.

Place grilled unagi on top of the soup in each bowl.

Garnish with sliced green onions, a drizzle of sesame oil, and nori strips.

Serve with wasabi on the side for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens