This Sweet-Savory Japanese Sauce Is the Perfect Glaze for Unagi, Salmon, and Steak

Unadon, also known as unagi donburi, is a traditional Japanese dish of sweet soy-glazed grilled eel on top of steamed rice. The sweet-savory sauce is made with charred vegetables, sake, mirin, and soy sauce that’s cooked until thick and sweet. In this recipe, you can grill or broil the eel — just make sure that either way you stay close by, as the sauce can char quickly. Steaming the eel first means it stays tender and melts in your mouth. This version uses raw unagi, but if you buy frozen unagi, it’s already cooked, so opt for the shorter time during steaming. Use extra sauce as you would teriyaki — spread on salmon, shrimp, or steak.

Where can you buy unagi?

You can buy unagi in the frozen seafood section at most Asian grocery stores, or raw from American Unagi, based in Maine.

Why do you skewer the eel?

Because the eel has a thick, rubbery skin, skewering makes it so the fish doesn’t roll into a spiral while steaming,  keeping it flat and smooth.

Notes from the Food & Wine Test Kitchen

If using raw eel, place a hand flat on top of the fish while inserting the skewer into the side of the eel. Spinning the skewer also helps it easily go through the meat.

Make ahead

Make the sauce up to one week in advance. It thickens up quite a bit, like a caramel, so reheat gently in the microwave or on the stove to loosen up the consistency before using.