Then add soy sauce and bring it to a boil. Once boiling, reduce heat to the low heat/simmer and continue simmering for 10 minutes, or until the sauce slightly thickens. Toward the end of cooking, you will see more bubbles
Remove from the heat. As it cools, the sauce will thicken more. You can store the sauce in an airtight jar and keep in the refrigerator for up to 2 weeks.
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush/spray the foil with oil). Cut the unagi in half (or thirds, depending on the serving bowl size to fit the unagi fillet) and place it on the foil, skin side down. Broil it medium/high until the surface is blistered a bit, about 5-7 minutes. No need to flip. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC.
In half way through, brush the unagi with the sauce once.
Broil again for 30-60 seconds until you see bubbles on top of Unagi.
Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the unagi on parchment paper until the surface is blistered a bit, about 10-12 minutes. No need to flip.
Wrap the unagi in foil (similar to this recipe) and reheat on low heat for 5-8 minutes. You won't get nice blisters/chars if you use this method.
Serve rice in a bowl and pour or brush Unagi Sauce on the rice. Serve Unagi on top of rice and pour/brush more Unagi Sauce. Serve immediately. You can also sprinkle Japanese sansho pepper.
Unagi Sauce (Unagi Tare): I updated the sauce recipe to ⅓ of my original recipe for just 2 fillets (However, the step-by-step pictures above show my original recipe portion). I usually make unagi sauce with the following recipe below and store the sauce in the refrigerator for up to 2-3 months.
My original Unagi Sauce Recipe:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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