Grilled Eel with Teriyaki Glaze
Elevate your seafood game with this irresistibly tender and lightly charred Grilled Eel with Teriyaki Glaze. Featuring fresh fillets of eel grilled to perfection, this recipe is a celebration of bold umami flavors, thanks to a luscious homemade teriyaki glaze made with soy sauce, mirin, sake, sugar, and a hint of fresh ginger. Perfect for summer grilling, the eel develops a rich caramelization on the grill, enhanced by frequent basting with the sauce. Garnished with the zing of chopped spring onions and served alongside steamed rice or a crisp salad, this dish is a gourmet experience that’s both elegant and deeply satisfying. Ready in under an hour, it’s an excellent way to impress guests or treat yourself to a restaurant-quality meal at home. Keywords: grilled eel recipe, teriyaki glaze, seafood grilling, Japanese cuisine, smoky flavors, umami dish.
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Recipe Information
Ingredients
- 2 pieces fresh eel, cleaned and filleted
- 100 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 teaspoon fresh ginger, grated
- 2 tablespoons spring onions, chopped
Instructions
Begin by preparing the teriyaki glaze. In a small saucepan over medium heat, combine the soy sauce, mirin, sake, and sugar. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil.
Reduce the heat to low and simmer for about 10 minutes, allowing the sauce to thicken slightly. Add the grated ginger and continue to cook for another 2 minutes. Remove from heat and let it cool.
Preheat your grill to medium-high heat. Ensure that the grill grates are clean and lightly oiled to prevent the eel from sticking.
Lightly brush the eel fillets with vegetable oil. This will help them develop a nice char and prevent sticking.
Place the eel fillets on the grill, skin side down. Grill for about 5 minutes before carefully flipping them over.
Brush a generous amount of teriyaki glaze on the top of the eel fillets. Grill for another 3-5 minutes or until the eel is cooked through and nicely caramelized.
Once cooked, remove the eel fillets from the grill and let them rest for a minute.
Transfer the grilled eel to a serving platter. Drizzle additional teriyaki glaze over the top.
Garnish with chopped spring onions before serving.
Serve the grilled eel with steamed rice or a side salad for a complete meal.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 53.0 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 116.5 mcg | 582% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 448 mg | 10% | |
*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.
