On her travels to Japan, Maggie discovered her love of eel. Here she shows you how to cook it well!


  • Prepared eel, skewered (or chicken pieces)

  • Sauce

  • 2 cups dashi stock* (see recipe below)

  • 8 tbsp. soy

  • 2 tbsp. sake

  • 6 tbsp. mirin

  • 5 tbsp. sugar

  • 4 tbsp. verjuice or water

  • Dashi Stock

  • 10 grams kombu                                 

  • 2 dried shitake mushrooms

  • 800ml water                                  

  • 20 grams bonito flakes


  • 1.

    Add all the sauce ingredients together in a saucepan and reduce to a syrup. This will take at least 30-45 mins. Take off the heat, and cool.

  • 2.

    Take the prepared eel and brush sauce on one side. 

  • 3.

    Place eel on a hot grill or BBQ for 1 min to seal, then quickly turn over. Do this several times, continuing brush on sauce until cooked – this will take approximately 5 mins.

  • Dashi stock (for the sauce):

  • 1.

    Add dried shitake, kombu and water to a saucepan and steep for 1 hour.

  • 2.

    Bring water to the boil, take pot off the heat and remove shitake and kombu.

  • 3.

    Sprinkle in the bonito flakes and heat to boiling.

  • 4.

    Turn off heat and rest for 15 mins.

  • 5.

    Pass dashi stock through a fine strainer.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Chicken can easily replace eel in this recipe, if you prefer. It requires the same method, but a longer grilling time. Instead of using breast, use a thigh and leave the skin on so it won't dry out.

If you need to know where you can buy eel, the ingredient can usually be sourced from Chinese grocers. Maggie buys hers from Tasmanian Eels and Mark Lee Fish Farm.

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