Unagi Kabayaki
Unagi Kabayaki is a classic Japanese dish of freshwater eel fillets that are grilled and glazed with a sweet and savory soy-based sauce. The eel is typically skewered, steamed to tenderize it, then grilled while repeatedly basting it with a rich sauce made from soy sauce, mirin, sugar, and sake. It is a celebrated summer delicacy, especially during the Doyo no Ushi no Hi festival, and is commonly served over rice in a dish called Unadon or Unaju.
🍽️ Nutrition at a glance
This dish is a high-protein, high-fat meal, with the eel providing omega-3 fatty acids and essential vitamins like A, B12, and D. A typical serving (about 100-150g of eel) can range from 250 to 400 calories, depending on the amount of glaze and preparation method.
Nutrition breakdown
| Calories | 236 kcal |
| Protein | 18.4 g |
| Carbs | 8.2 g |
| Fat | 14.1 g |
| Fiber | 0.3 g |
| Sugar | 5.1 g |
| Sodium | 580 mg |
| Vitamin A | 200 IU |
| Vitamin B12 | 14.5 µg |
| Vitamin D | 4.5 µg |
| Vitamin E | 2.8 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Phosphorus | 240 mg |
| Selenium | 35 µg |
| Niacin (B3) | 3.5 mg |
Per 1 fillet (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Unagi Kabayaki is deeply associated with stamina and vitality in Japan, and it's traditionally eaten on the hottest day of summer to provide energy and prevent fatigue. Nutritionally, the unique steaming-then-grilling method (Kanto style) makes the eel exceptionally tender and helps render some of its fat, while the glaze caramelizes to create a distinctive sweet-savory crust.
