Japanese · Lunch
Japanese Grilled Eel Sandwich
Grilled unagi glazed with a sweet-savory soy tare rests on a toasted brioche bun with cucumber ribbons, shredded lettuce, and Kewpie mayo. The eel is pan-seared skin-side down until crisp, then lacquered in a reducing sauce of soy, mirin, and sugar before being tucked into the bun.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
33.6gProtein
30.9gFat
47.8gCarbs
21.4gSugar
2.3gFiber
1780mgSodium
198mgChol
6.9gSat Fat
420mgPotassium
95mgCalcium
2.4mgIron
3.8mcgVitamin B12
4.2mgVitamin C
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the brioche bun in half and peel 2 thin ribbons from the cucumber with a peeler. Thinly slice the scallion and set both aside.
2
Simmer
Combine soy sauce, mirin, sugar, and sake in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally, until slightly thickened and glossy.
3
Sear
Lay the eel skin-side down in a dry skillet over medium-high heat for 2 minutes until the skin crisps and edges curl slightly.
4
Glaze
Flip the eel, brush both sides with tare, and cook over medium heat for 2 to 3 minutes, brushing once more, until glossy and lightly caramelized.
5
Toast
Place the bun halves cut-side down in the same skillet over medium heat for 1 minute until golden brown at the edges.
6
Build
Mix wasabi paste into mayonnaise and spread on both bun halves. Layer lettuce, cucumber ribbons, and glazed eel on the bottom half.
7
Plate
Scatter sesame seeds and scallion over the eel, close with the top bun, and serve immediately while warm and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, pre-cooked kabayaki-style fillet grilled eel (unagi)
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sugar
- 2 tsp2 tsp sake
- 22 brioche bun
- 4 tbsp4 tbsp mayonnaise
- 1/2 tsp1/2 tsp wasabi paste
- 44 thin cucumber
- a small handful lettuce
- 1 tsp1 tsp toasted sesame seeds
- 22 scallion
