Unagi (Fresh-Water Eel) Donburi

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      30 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Donburi are complete hunger-busters; that’s the reason why they are a staple Japanese lunch item. Teriyaki eel is one of my favourites and I used to have a little donburi spot inside my local train station where they served the best donburi in Tokyo – according to me, anyway.



Heat the grill or barbecue to hot.

Remove the back fat and skin from the eel by making a small cut in the tail and pulling the skin and fat away from the meat.

Brush the eel with your seafood teriyaki and heat it over the grill. We cook ours over the robata charcoal to give it a great smoky flavour. Once the eel is hot and caramelised, after around 5 minutes, it’s time to build