Unagi Eel Recipes

🐍🔥 NORTH CAROLINA BBQ UNAGI “RIBS” with Roasted Corn & Peach Salsa

Serves: 4  Prep: 30 min Cook: 45 min

🧂INGREDIENTS EEL “RIBS”

• 2 lbs eel fillets (3–4″ strips)
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne (optional)
• Salt & pepper to taste
• 1 cup Eastern NC BBQ sauce (see below) EASTERN NC VINEGAR BBQ SAUCE
• 1 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp red pepper flakes
• ½ tsp black pepper
• ½ tsp salt
• Optional: splash of hot sauce ROASTED CORN
• 4 ears corn, husked
• 2 tbsp butter or oil
• Salt & pepper
• Optional: smoked paprika or chili powder PEACH SALSA
• 2 ripe peaches, diced
• 1 small red onion, chopped
• 1 jalapeño, minced
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Salt to taste

🔥 INSTRUCTIONS

1.Marinate eel with vinegar, sugar, and spices. Let sit 20–30 min.

2.Mix BBQ sauce ingredients. Let flavors meld.

3.Roast corn at 425°F or grill 20–25 min until charred.

4.Combine salsa ingredients. Chill until serving.

5.Grill or roast eel at 400°F for 10–15 min, turning once. Baste with BBQ sauce during final minutes.

6.Serve eel “ribs” with corn and salsa. Garnish as desired.

💡 TIPS

• Smoke eel at 225°F with hickory or applewood.
• Shave corn kernels and toss with cotija cheese.
• Grill peaches for smoky salsa variation.

🍱 UNAGI KABAYAKI with BLACK-EYED PEAS & SUMMER SQUASH

A soulful fusion of Japanese technique and Southern comfort.

Serves: 4  Prep: 25 min  Cook: 40 min

🧂 INGREDIENTS

Unagi Kabayaki

• 4 eel fillets (~6 oz each)
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 2 tbsp sugar
• Neutral oil for grilling Black-Eyed Peas
• 1½ cups cooked peas
• 1 small onion, chopped
• 1 clove garlic
• 1 bay leaf
• ½ tsp smoked paprika
• Salt & pepper
• 1 tbsp olive oil or bacon fat
• Optional: splash of apple cider vinegar Summer Squash Sauté
• 2 yellow squash + 1 zucchini, sliced
• 1 small shallot
• 1 tbsp olive oil or butter
• 1 tsp fresh thyme or basil
• Salt & pepper
• Optional: lemon zest or Parmesan

🔥 INSTRUCTIONS

1.Make Kabayaki Sauce: Simmer soy, mirin, sake, sugar until thickened.

2.Cook Peas: Sauté onion & garlic. Add peas, bay leaf, paprika. Simmer 15–20 min.

3.Sauté Squash: Cook squash & shallot until tender. Season with herbs.

4.Cook Eel: Grill or pan-sear 3–4 min per side. Brush with sauce. Broil if desired.

5.Serve: Plate eel over peas. Add squash. Drizzle sauce. Garnish with scallions.

💡 Tips

• Add chow-chow or pickled okra for Southern flair.
• Serve over Carolina Gold or sushi rice.
• Vegetarian swap: grilled eggplant with kabayaki glaze.

🐟 Unagi Shirayaki with Citrus-Yuzu Glaze & Watermelon-Daikon Tsukemono

Serves: 4  Prep: 30 min  Cook: 15 min  Pickle: 1–2 hrs+

✨ Ingredients

Unagi Shirayaki

• 4 skin-on eel fillets (~6 oz each)
• Salt to season
• Neutral oil for grilling

Citrus-Yuzu Glaze

• 2 tbsp yuzu juice (or lemon + lime)
• 1 tbsp honey or agave
• 1 tsp soy sauce
• 1 tsp rice vinegar
• Zest of ½ orange or lemon
• Optional: pinch grated ginger

Watermelon-Daikon Tsukemono

• 1 cup watermelon, matchsticks
• 1 cup daikon, matchsticks
• ½ tsp salt
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp yuzu or lemon juice
• Optional: chili flakes or shiso

🔪 Instructions

1.Pickle Tsukemono

Toss watermelon & daikon with salt. Rest 10 min. Rinse, pat dry.

Mix vinegar, sugar, yuzu, chili. Add produce. Chill 1–2 hrs or overnight.

2.Make Glaze

Simmer glaze ingredients 3–5 min until slightly thickened. Cool.

3.Grill Shirayaki

Oil & salt eel. Grill or pan-sear 3–4 min per side.

Brush lightly with glaze before serving (optional).

4.Plate & Garnish

Serve eel with glaze drizzle. Add chilled tsukemono.

Garnish with citrus zest, sesame, or microgreens.