Unagi no Kabayaki
Unagi no Kabayaki is a classic Japanese dish featuring freshwater eel fillets that are skewered, steamed to tenderize, and then grilled with a sweet and savory soy-based glaze. It is a staple of Japanese cuisine, particularly enjoyed during the summer months to combat the heat and fatigue.
🍽️ Nutrition at a glance
This dish is a high-protein, high-fat meal, with a moderate calorie count of around 300-400 calories per serving. It is an excellent source of omega-3 fatty acids, vitamin A, and vitamin B12.
Nutrition breakdown
| Calories | 236 kcal |
| Protein | 18.4 g |
| Carbs | 8.2 g |
| Fat | 14.5 g |
| Fiber | 0.1 g |
| Sugar | 6.8 g |
| Sodium | 480 mg |
| Vitamin A | 350 IU |
| Vitamin B12 | 14.1 mcg |
| Vitamin D | 600 IU |
| Vitamin E | 2.5 mg |
| Omega-3 (EPA+DHA) | 1.1 g |
| Phosphorus | 250 mg |
| Selenium | 36 mcg |
| Cholesterol | 190 mg |
Per 1 fillet (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, eating unagi is a tradition on the midsummer 'Day of the Ox' believed to provide stamina against the summer heat. Nutritionally, the steaming step before grilling is a key technique that renders excess fat and ensures the eel becomes exceptionally tender.
