COOK IT.
Get your rice cooking by your preferred method. Wash the rice by filling the basin with cold water and swirling, then pouring out until the water comes out clean. I use a rice cooker; however, steaming or boiling works just as well.
Start by making the Kabayaki Sauce. Combine the soy sauce, mirin, sugar, and sake into a saucepan and bring to a boil. Reduce the heat to simmer the sauce until it reduces and thickens slightly – around 10 minutes. Remove from the heat and set aside, as the sauce cools it will thicken further. Taste for seasoning and add salt as needed.
Preheat your grill to high, 500°F+ (250°C+). You can do this by lighting a full load of charcoal in your kettle grill or using your infrared SIZZLE ZONE sear station or main grids on your gas grill will do as well.
Slice the eel fillets into 3 or 4 portions and carefully skewer them with up to 5 wooden skewers horizontally through the flesh. Try to fan the skewers so that they come together at one end for easier holding.
Sear your skewered eel over direct heat for 3 minutes per side, just to begin the crisping process.
Remove from the grill and steam your eel fillets for 5 to 6 minutes. You can do this with a steamer basket, or by placing a colander into a large pot. Add water and sake to just under the bottom of the colander and bring it to a boil. Add the skewered eels and place a lid overtop.
Once steamed, double-check the filets for bones and remove any that you find.
Bring your almost unagi back out to the grill. Begin searing the fillets over high heat for 2 minutes per side, dip into the Kabayaki sauce, then grill another couple of minutes per side before dipping and grilling again. Repeat this a total of 3 times, being careful not to let the eel catch flame as it can become sooty.
Rest the eel skewers for a few minutes while you prepare the bowls of rice, brush the top of the rice with a little of your Kabayaki then remove the skewers and lay your eel fillets on top.
Serve this delightful dish with a dry or crisp sake like Junmai, or lightly tannined Pinot Noir. For beer, you want to go with Japanese lagers like Asahi Super Dry and Kirin Ichiban.
Kanto-Style Unagi Don proves that fire, patience, and a little boldness can lead to a showstopping meal — even if you're not a seafood lover. Between the crackle of the coals, the aroma of caramelized glaze, and the buttery richness of the eel, this dish is pure summer magic in a bowl. So pour yourself a crisp sake or a cold Japanese lager and take a bite of tradition done right — smoky, sweet, and totally unforgettable. Have you ever grilled a dish that you never thought you would try and now it’s your favorite? Share your “never thought you’d like it” BBQ recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!