The Tare Glaze
The eel should be glistening with a dark, sweet, and smoky sauce called tare. It should not be cloyingly sweet like syrup. A good grill job leaves the skin slightly charred and crisp while the meat remains fatty and tender. It melts in your mouth.
Rice Absorption
The rice is just as important as the fish. It has to be high quality short-grain Japanese rice that can hold its shape while soaking up all that delicious eel fat and sauce. Every grain should be coated. It is a simple dish with nowhere to hide.
Quick answers
- Are there bones in the eel?
- Unagi has very tiny, soft bones that are generally safe to eat, though premium places prepare them so you barely notice.
- Is this a common lunch item?
- Yes, many Japanese restaurants in Singapore offer it as a set lunch, often served with miso soup and pickles.