Have you tried ‘Kabayaki’ Eel on Rice when you visited Japan and enjoyed it? You can easily enjoy the dish at home. In Melbourne where I live, I use Frozen ‘Kabayaki’ Eel that is often named Roasted Eel OR Grilled Eel. It is most likely covered with brown sauce that can be very slimy. There is a good method to cook this delicious rice bowl using the Frozen ‘Kabayaki’ Eel. Follow this recipe.


1 to 2 Servings


1 to 2 fillets ‘Kabayaki’ Eel *100 to 150g per serving, thawed if frozen

1 tablespoon Sake (Rice Wine)
1 to 2 servings warm Cooked Rice
Ground Sanshō Pepper *optional

‘Kabayaki’ Sauce
1 tablespoon Sugar
1 tablespoon Mirin
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce

  1. Place all the ‘Kabayaki’ Sauce ingredients in a heat-proof bowl, microwave for 30 seconds, mix well. Repeat the process until the sauce thickens slightly. The consistency of the sauce should be similar to syrup when cooled.
  2. I strongly recommend to remove all the sauce on the Kabayaki’ Eel. Rinse off the sauce under cold water, and dry with paper towel. Cut into a required size, place in a frying pan with the skin side down, line the pan with baking paper if the pan isn’t non-stick, sprinkle with Sake (Rice Wine), cover with a lid, and heat over medium low heat for several minutes.
  3. *Note: You can microwave the Eel and grill it in a toaster oven if you prefer.
  4. Half fill a bowl with warm Cooked Rice. Cut the Eel into bite-size pieces, arrange them on the Rice, spoon some ‘Kabayaki’ Sauce over the Eel, and enjoy. *Note: I sprinkled with some ground Sanshō Pepper.