Today we're diving into the refined cuisine of Japan — a country where cooking has been elevated to the rank of art. We're making two iconic dishes that embody the balance of flavors and the philosophy of Japanese gastronomy.
🐟 Unagi no Kabayaki
Glazed eel in a sweet-salty sauce with a caramel sheen — one of the most revered dishes in Japanese cuisine. Tender fillet with a crispy crust and rich umami flavor.
Ingredients:
• Eel fillet (freshwater) — 400 g
• Soy sauce — 80 ml
• Mirin (sweet rice wine) — 80 ml
• Sake — 60 ml
• Sugar — 3 tbsp
• Vegetable oil — 1 tbsp
• White sesame seeds (for serving) — 1 tsp
• Cooked rice — 300 g
• Nori (seaweed) — 1 sheet
Preparation:
Step 1. Making the kabayaki sauce
In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Place over medium heat and bring to a boil, stirring constantly with a wooden spatula. Reduce heat to minimum and cook for 12–15 minutes until the sauce thickens and begins to leave a trail on the spatula. The consistency should resemble liquid honey — the sauce should drip slowly from the spoon in a viscous stream.
Step 2. Butchering the eel
Rinse the eel fillet with cold water and pat dry with paper towels using blotting motions. With a sharp knife, cut the fillet crosswise into pieces 7–8 cm long and 3–4 cm wide. If any scales remain on the skin, carefully scrape them off with the back of the knife. Each piece should be roughly the same size for even cooking.
Step 3. First searing (shirayaki)
Heat a heavy-bottomed pan over medium heat, add vegetable oil. Place the eel pieces skin-side down and fry for 4–5 minutes without a lid. The skin should become golden-brown and slightly wrinkled. Flip and sear the flesh side for 2–3 minutes until a whitish film appears — this is coagulated protein.
Step 4. Steaming
Transfer the seared pieces to an oven-safe dish, add 3 tablespoons of water to the bottom. Cover with foil and place in a preheated 180°C oven for 8–10 minutes. The flesh should become tender and easily pierced with a fork, but not fall apart.
Step 5. Glazing
Return the eel pieces to the pan over medium-high heat. Generously brush each piece with kabayaki sauce using a pastry brush (about 1 tablespoon per portion). Cook for 1 minute, then flip, brush with sauce again, and cook for another minute. Repeat the process 2–3 times until the surface is covered with a dark glossy glaze with caramelized drips at the edges.
Step 6. Preparing the rice
Divide the hot cooked rice among deep bowls, lightly tamping it down with the back of a spoon. Cut the nori into thin strips 3–4 mm wide and 5 cm long using kitchen scissors.
Step 7. Serving
Place the glazed eel pieces on top of the rice, skin-side up. Drizzle with the remaining kabayaki sauce (1–2 teaspoons per portion). Sprinkle with white sesame seeds and nori strips. Serve immediately while the eel is hot and glossy.
💡 Fact: In Japan, unagi is traditionally eaten on "Day of the Ox" (Doyo no Ushi no Hi) in the height of summer — it's believed that fatty eel gives strength and helps survive the heat. On this day, lines at specialized unagi restaurants stretch for hours.
🍲 Miso Soup with Tofu and Wakame
Classic Japanese soup based on fermented soy paste — the quintessence of umami with silky tofu and sea vegetables. Light, warming, with a deep salty flavor.
Ingredients:
• Water — 800 ml
• Kombu (dried kelp) — 10 cm strip
• Bonito flakes (katsuobushi) — 15 g
• Miso paste (light or mixed) — 3 tbsp
• Silken tofu — 200 g
• Wakame (dried seaweed) — 2 tbsp
• Green onion — 2 stalks
• Soy sauce — to taste (optional)
Preparation:
Step 1. Making dashi (broth)
Pour 800 ml cold water into a heavy-bottomed pot, submerge the kombu strip. Place over medium heat and warm for 8–10 minutes without bringing to a boil. When small bubbles begin to appear on the surface and the temperature reaches about 80°C (the water will "tremble" but not bubble actively), remove the kombu with tongs. If overcooked, the broth will become bitter.
Step 2. Adding bonito
Bring the broth to an active boil, then immediately remove from heat. Add the bonito flakes and leave for 3–4 minutes without stirring. The flakes should completely soak and sink to the bottom. Strain the broth through a fine sieve or cheesecloth into a clean pot, lightly pressing the flakes with the back of a spoon. The dashi is ready — it should be clear, golden-amber in color, with a pronounced ocean aroma.
Step 3. Preparing ingredients
Soak the wakame in warm water in a bowl and leave for 5–7 minutes to rehydrate. The seaweed will increase 4–5 times in volume and become soft, dark green. Drain in a colander and rinse under running water, removing any sand. Cut the tofu into 1.5 cm cubes — use a sharp knife to avoid crumbling the delicate texture. Slice the green onion into thin rings 2–3 mm thick.
Step 4. Combining components
Return the dashi to medium heat and warm to 70–75°C (sparse bubbles will appear from the bottom, but no boiling). Add the tofu cubes and wakame. Warm for 2–3 minutes, stirring gently with a wooden spoon to avoid damaging the tofu. The ingredients should heat through, but the broth should not boil.
Step 5. Dissolving miso (CRITICAL MOMENT)
In a small bowl, place 3 tablespoons of miso paste. Ladle 100 ml of hot dashi from the pot and gradually whisk it into the paste with a whisk or fork, rubbing out lumps until you have a smooth liquid consistency. This tempering will allow the miso to distribute evenly. Pour the diluted paste back into the pot in a thin stream, stirring constantly.
Step 6. Final heating
Continue heating the soup over low heat for 1–2 minutes, stirring constantly. IMPORTANT: do not bring to a boil after adding the miso — high temperature destroys enzymes and probiotics, the soup will lose depth of flavor and become bitter. The correct temperature is about 80°C, when thick steam rises from the soup but there are no bubbles.
Step 7. Serving
Ladle the soup into bowls, evenly distributing the tofu and wakame. Generously sprinkle with green onion rings. Serve immediately while the soup is hot. If desired, add a few drops of soy sauce to enhance saltiness. Traditionally, miso soup is eaten with chopsticks (picking out solid ingredients) and the broth is drunk directly from the bowl.
💡 Fact: Miso soup has been an obligatory component of traditional Japanese breakfast for over 1,300 years. Japanese people believe that a morning portion of miso "awakens" the digestive system thanks to live enzymes, and regular consumption of this soup is considered the secret to the longevity of Okinawa's residents.