Chef’s recipe: Grilled eel with vegetables baked in foil

Product used in this recipe

Number of people




Preparation time

20 minutes


  • Unagi Kabayaki
  • 1/2 Eggplant
  • 50gr Oyster mushroom
  • 50gr Mini asparagus
  • 50gr Shiitake
  • 10gr Spring onion
  • 1tbsp Sesame oil


  1. Defrost the Unagi. Remove from the package (with all the sauce) and cut the Unagi in to pieces.
  2. Cut the eggplant in half and cut up in slices. Also cut up the mushroom and shiitake.
  3. Put the pieces of eggplant on a piece of foil and add the mushroom and shiitake. And pour the soy oil over the vegetables. Add the Unagi and mini asparagus on top. Add a top layer of foil over the Unagi.
  4. Bake in the oven on 240 degrees for around 15 minutes. (If your oven doesn’t reach 240 degrees, try 220 degrees for a little longer)
  5. Garnish with chopped up spring onion.
Chef Kuni
Tip: fold the corners of the foil to prevent the delicious juices from spilling.