Step by step

Method

4 steps

1. 1

   Pat fish fillets dry (salmon, catfish, or mackerel work well for an unagi-style glaze) and season lightly with salt. Heat the oven to 400°F or get a broiler ready. Line a sheet with foil and oil it lightly.

2. 2

   Simmer the unagi-style sauce: 3 tablespoons soy sauce, 2 tablespoons mirin or 1 tablespoon sugar plus water, 1 tablespoon sake or water, and optional grated ginger 2–3 minutes until glossy and slightly thick. It should coat a spoon and smell sweet-soy.

3. 3

   Brush the fish with a layer of sauce. Bake 8–12 minutes depending on thickness, brushing once more halfway, until the fish flakes and the glaze looks lacquered and sticky at the edges. Broil 30–60 seconds at the end if you want deeper caramel — watch so the sugar doesn't scorch.

4. 4

   Rest 1 minute, brush a final swipe of sauce, and serve over hot rice with sesame and green onion. Think kabayaki vibes: shiny, sweet-savory fish, not a dry fillet.