Terumi Morita
May 24, 2026·Recipes

Unaju

Unaju features tender, sweet-soy-glazed eel fillets served over steaming rice in a lacquered box, perfect for special occasions.

Contents（3項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Revision log (Autopilot revise)
A lacquered black box filled with fluffy rice topped with glossy dark-brown eel fillets and a sprinkle of sansho pepper.
RecipeJapanese
Prep5m
Cook15m
Serves2 人分
LevelEasy

Ingredients

  • 2 pre-prepared unagi-kabayaki eel fillets
  • 400 g cooked sushi rice
  • 2 tbsp tare sauce
  • 1 tsp sansho pepper
  • 2 leaves of shiso for garnish (optional)

Steps

  1. Start by reheating the unagi-kabayaki eel fillets in a steamer for 10 minutes at 70°C (158°F). This ensures the eel remains moist and enhances its flavor.

  2. While the eel is steaming, prepare the rice by placing it in two lacquered boxes, ensuring it is hot and fluffy, ideally at a temperature of 60°C (140°F) for the best texture.

  3. Once the eel is heated through, place one fillet on top of the rice in each lacquered box, allowing the rich sauce to meld with the rice.

  4. Brush the eel fillets with an additional layer of tare sauce for extra glossiness and flavor, then sprinkle with sansho pepper to finish.

  5. Serve immediately, garnished with shiso leaves if desired, for a fresh contrast to the rich eel.

Why this works

The method of using pre-prepared unagi-kabayaki simplifies the cooking process while still delivering the authentic taste of this cherished Japanese dish. Steaming the eel at 70°C (158°F) for 10 minutes ensures it retains moisture, enhancing its buttery texture and sweet soy flavor. The lacquered box presentation not only adds elegance but also helps keep the rice warm, ideally at around 60°C (140°F). If the eel seems too dry after reheating, adding a bit more tare sauce before serving can help restore its moisture. Additionally, adjusting the amount of sansho pepper to your taste can help balance the dish's umami and spice levels. This preparation is ideal for special occasions, allowing one to enjoy a traditional flavor profile without extensive cooking time. The precise temperatures and times ensure consistent results, making it easier for home cooks to replicate this delicacy.

Sustainability + occasion note. Unaju is a special-occasion dish in Japanese home cooking, not weekday food. Japanese eel (Anguilla japonica) is on the IUCN red list as endangered; sourcing matters. Where possible, choose eel from a recognized sustainability programme; ask your fishmonger about provenance. The preparation in this recipe is for the eel you can buy responsibly — not for cooking eel often.

Revision log (Autopilot revise)

  • 2026-05-24T05:46:40.778Z · fields: en:steps, en:whyThisWorks, ja:steps, ja:whyThisWorks, imageSpec · reason: auto-revise of quality, image