Unagi no Shiroyaki

Unagi no shirayaki is a traditional Japanese dish consisting of grilled eel without any additional seasonings or sauces. In the Kanto region, the skewered eel is first grilled plain, to what is known as shirayaki (白焼き or 素焼き). It is then steamed before being seasoned and grilled again; this makes it more tender and flaky after grilling. In unagi no shirayaki, the eel is cooked directly over the fire without any other additives such as spices, sauce, or oil. This method of preparation is sometimes also referred to as unyaki.

Unlike unagi no kabayaki, another popular eel dish, where the eel is marinated in a sweet soy sauce and then grilled, unagi no Shirayaki emphasizes the natural taste and texture of the eel meat without the use of sauce. In unagi no shirayaki, the excess fat contained in the eel is removed, and the flavor and umami are condensed as it is. This way of eating and cooking allows the umami flavor of the eel to be better perceived.

This dish is often served with a light pinch of salt and sometimes a squeeze of lemon to complement the flavor. It is particularly popular in Japan during the summer months and is often considered a delicacy. Many Japanese see unagi no shirayaki as an ideal snack to accompany sake.