Japan
Unagi Maki
Maki rolls with grilled eel, avocado and cucumber, glazed with unagi sauce
60 min·4 servings
eel
A rich, oily fish with firm yet tender flesh, in Japanese cooking usually grilled and brushed with a sweet soy glaze.
Caution: Eel must not be eaten raw, because its blood contains a toxin that is only destroyed by cooking.
Asian grocers sell eel frozen, already grilled and glazed, as vacuum-packed fillets; fresh eel comes from a fishmonger, often only to order. Smoked eel is easier to find but tastes smoky and has a different, denser texture.
Substitute:
Grilled mackerel or sardine with the same glaze matches the richness and seasoning, but not the soft, almost melting texture of eel.
Used in · 2 recipes
Kansai (Osaka, Kyoto)
Unagi no Oshizushi
Osaka-style pressed sushi with grilled eel, egg and myoga
45 min·2 servings