27 Best Rated Dishes With Eel

Unadon is a Japanese dish consisting of grilled unagi (eel) fillets placed on top of steamed rice. The eel is grilled kabayaki-style, where the fish is split, gutted, butterflied, cut into squares, skewered, then diped in tare sauce before being grilled.

The tare sauce consists of soy sauce, mirin, sugar, and sake. It provides the necessary caramelization to the fish during the grilling process. Before serving, unadon is typically garnished with sanshō berries on top. In Kantō, the eel is traditionally steamed before grilling, resulting in a more tender texture of the fish, while in Kansai, the eel is simply grilled without prior steaming. 

Unagi nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of freshwater eel that's usually cooked. The dish has a soft texture and a mild flavor. If desired, the eel can be lightly seared with a blowtorch.

It's a nice option for people who don't prefer raw food but want to enjoy sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Anago nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of saltwater eel (anago). Anago is always cooked and the fat breaks down during the process. As a result, the meat develops a very soft consistency and becomes fluffier than unagi (freshwater eel nigiri), which is more chewy and has a dense texture.

When served, anago nigiri sushi is typically brushed with tsume, the reduced broth from cooking anago, which has a sweet, barbecue-like flavor, so it's used as a replacement for soy sauce. Accompaniments to this nigiri sushi include wasabi and pickled ginger (gari) on the side.

Hitsumabushi is a traditional dish originating from Nagoya. Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes.

The dish is also served in a very specific way – everything is divided into four portions. The first portion is eaten as it is, the second is accompanied by condiments such as nori seaweed, chopped green onions, and wasabi. The third portion is the same as the second, with the addition of dashi broth or green tea (eaten like a soup), and the last portion is eaten however you like. 

At just about every haringhuis (herring stand) or vishandel (fish shop) in Amsterdam, one can buy the Dutch delicacy of smoked eel, known as gerookte paling. In the past, smoked eel was a staple in the country, but today it is a true delicacy due to the scarcity of eels and its high price.

The dish is both healthy and flavorful, filled with omega-3 fatty acids, vitamins, and protein. It is usually served on a bun or a cracker and consumed as a snack.

The combination of tender smoked eel and buttery scrambled eggs is a popular breakfast and lunch option in Denmark and Sweden. The combination is either served individually or as a topping on traditional, open-faced smørrebrød sandwiches.

The dish is often accompanied by salads and seasoned with fresh herbs and lemon. Healthy, nutritious, and easily prepared, it is a common restaurant staple and a popular home-cooked dish.

Canh chua is a popular Vietnamese soup originating from the Mekong Delta region. It's characterized by its contrasting flavors - sour, sweet, and savory. The soup incorporates ingredients such as seafood (eel, shrimp, snakehead, catfish), tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs with a tangy flavor.

Traditionally, canh chua is served either with rice vermicelli noodles or with a side of steamed jasmine rice. There are numerous versions of the soup depending on the ingredients used in it - besides fish, it can be made with water spinach, chicken, bamboo shoots, mustard greens, pork, or beef. 

Caldillo de congrio is a hearty Chilean fish soup made with conger eel as its key ingredient. Chopped and cooked conger eel is usually boiled in water, creating a flavorful broth in the process. The broth and the eels are then combined with sautéed onions, garlic, tomatoes, carrots, and bell peppers.

Optionally, heavy cream can also be stirred into the soup. Caldillo de congrio is typically seasoned with salt and black pepper, and it is garnished with coriander, parsley, or scallions. This nourishing soup is traditionally paired with crusty bread and a glass of wine on the side. 

Originating from Aveiro, famous for its eels, caldeirada de enguias is a flavorful Portuguese eel stew that is typically seasoned with saffron and accompanied by onions, potatoes, and bell peppers. The stew should be cooked on medium heat without any stirring until the potatoes are fully cooked.

It is recommended to pair caldeirada de enguias with crisp white wines from the Bairrada region.