Who doesn’t love unagi sushi? This broiled freshwater eel is an extremely popular ingredient in Japanese cuisine.
But is it being loved to death?
This post covers the fish, how it’s prepared, and beverage pairing recommendations.
What is Unagi?
Unagi is freshwater eel and is a popular cooked fish in Japanese cuisine. Served as nigiri or in rolls, it’s common at sushi restaurants.
Unadon and kabayaki are also popular dishes, but they’re harder to find outside of Japan.
Sometimes broiled eel is served with just a little salt. But eel sauce is basted on the fish most of the time.
This unagi sushi post is part of an informative sushi and sashimi guide. Check it out if you want to take your sushi game pro.
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Unagi Sauce
Unagi is usually served with tare. This sweet, thickened sauce is a combo of soy sauce, mirin, dashi, sake, etc. It’s called eel sauce in the US and Canada. In Japan, it’s called unagi no tare.
Raw Unagi
Raw freshwater eel is not safe to eat. Japanese eels contain a protein toxin in their blood that causes harm upon ingestion by mammals. Temperatures above 136F destroy the toxin, rending unagi safe to eat.
Freshwater Eel and Sustainability
Freshwater eels are native to Japan. But the Japanese eel, Anguilla japonica, has a severely depressed population. So glass eels from China or American eels are often used instead.
These other eel species, along with the European eel, are struggling too. So, unfortunately, unagi is not a sustainable product.
Wild Vs Farm Raised
Wild eel is extremely rare these days. Most unagi is farm-raised.
Aquaculture farmers haven’t been successful at breeding eels. So farming them requires their young to be captured in the wild, then fattened in ponds and net pens.
Once harvested, these eels are typically filleted, broiled, and coated in eel sauce. Then they’re shipped out across the globe.
Eels have been cultured in Japan since 1894. And the country is by far the world leader in eel production. However, despite declines in eel stocks, there hasn’t been a slowdown in eel consumption.
What Does Unagi Taste Like?
Unagi is beloved for its fatty, rich, and sweet taste. A nutty, sesame-like flavor is common, as is a slightly charred caramelized flavor. Unago also has a soft and somewhat oily texture.
Popular Dishes Made with Unagi
Sushi and kabayaki are the two most popular ways unagi is served. But outside of Japan, kabayaki isn’t very common, unfortunately.
Sushi
Sushi and kabayaki are the two most popular unagi preparations. But outside of Japan, kabayaki isn’t very common, unfortunately.
Unagi Nigiri
Unagi nigiri is broiled eel served over a finger sushi rice. The slightly sour and salty sushi rice complements the eels’ rich, sweet flavor. A bit of wasabi is often used on nigiri, as well. Its mild spice also balances the sweetness of the eel and eel sauce.
Nigiri sushi is my favorite way to enjoy freshwater eel.
Check out this informative Umami Dream video on how to make a unakyu maki.
Unagi Roll Sushi: Unagi Maki
Unagi rolls are everywhere in North American sushi restaurants. There are endless Western-style specialty rolls that use eel.
But there are three unagi maki that are the most popular.
The unakyu is the most traditional eel roll. It’s made in the thin hosomaki style.
The word unakyu is a combination of unagi and kyuri (cucumber). Broiled eel, cucumber, sushi rice, nori seaweed, and eel sauce are the ingredients of this simple maki. Sesame seeds are also commonly used.
Unagi and avocado is a popular combo in the West. This uramaki (inside out) consists of eel and avocado, plus the sushi rice, nori, and sauce. Again, sesame seeds are common.
Finally, the dragon roll is a common and over-the-top eel roll. It’s another uramaki, and unagi is laid over the top of the roll. This large roll usually has shrimp tempura or crab mix inside. Avocado is almost always included somewhere in or on a dragon roll.
Recommended Japanese Kitchen Knives
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Eel Sashimi
Unagi sashimi is usually available if you ask for it. But it’s not a common presentation for eel. And it will still be served broiled.
Unagi Don
Unagi don, or unadon, is broiled freshwater eel over rice. The rice is unseasoned—not sushi rice. Unadon is popular in Japan but rare in the West.
Kabayaki
Kabayaki is a super popular cuisine in Japan. Butterflied and filleted fish are skewered, basted with sauce, and grilled.
Kabayaki unagi is the most popular version. But other freshwater fish are also used.
Unagi kabayaki is a treat. It’s often associated with the summer in Japan.
Check out this awesome video about kabayaki unagi from Eater!
Recommended Sushi Making Tools and Plates
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Unagi Beverage Pairing Recommendations
Broiled eel has a lot of umami and sweetness. It’s a perfect match for rich, earthy sake. I love pairing unagi with kimoto and yamahai style junmai and honjozo. These sake have plenty of umami and a sour, refreshing finish.
Rich is the keyword for sake pairings with unagi. Fruity sake can taste great with eel too. Just make sure that they’re rich. You’ll often find this in ginjo and junmai ginjo sake grades.
Check out my Sake Grades and Styles post if you want to learn more about the different types of sake. And afterward, take a look at my Top Sake page if you want to find some classic examples of the different types of sake.
Wine Pairings With Eel
Eel is rich enough to work with white, red, and fortified wines.
White wines like Vouvray and pinot gris can be outstanding – especially if there’s a bit of residual sugar.
Fruity styles of pinot noir can also be a great match with unagi. Look for wines from Oregon, California, and New Zealand. Beaujolais Crus, which is made with gamay, is also worth seeking out.
Lastly, Sherry is worth mentioning. This fortified Spanish wine is often delicious with many types of seafood. Dry Oloroso has a particular fondness for broiled unagi.
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Beer and Unagi
Beer and eel just work. There are many styles of beer that will pair with unagi depending on the outcome you want.
Bubbly and mild Japanese lagers have a refreshing nature that can cleanse your palate. Rich lagers like bocks are also delicious, providing sweetness and umami to the mix.
Finally, Saison and biere de garde can be excellent pairings with unagi. They are refreshing, herbal, and complex. These wonderful beers can pair with just about anything, and this is true of eel.
31 Days of Sushi
If you find this post useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign.
Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
It’s like an omakase of sushi information!
What Do You Think About Unagi?
Are you concerned about the sustainability of eel?
Also, do you have a favorite restaurant that serves it?
Please share your thoughts by commenting below!