Anguilla sul Riso

Anguilla sul Riso, a dish of grilled eel served over rice, has roots in both Italian and Japanese culinary traditions. The name itself is Italian, translating to "eel on rice," but the preparation often draws heavily from Japanese unagi techniques. The dish typically features fillets of freshwater eel, grilled and basted with a sweet-savory soy-based sauce, then served atop a bed of steamed rice.

A great version of Anguilla sul Riso is distinguished by the quality of the eel, which should be rich and fatty, and the perfect caramelization of the glaze. The sauce must strike a balance between sweet and salty, complementing the eel without overwhelming it. The rice should be fluffy and slightly sticky, providing a neutral base that absorbs the sauce.

One notable venue is Yakiaki no Agashi in Hatsukaichi, Japan, where the dish is prepared with local expertise. As highlighted by creator Jana Food Porn, this establishment offers a version that exemplifies the fusion of Italian nomenclature with Japanese execution. Regional variations may include the use of different glazes, such as those incorporating miso or citrus, or the addition of garnishes like sansho pepper or nori. In Italy, the dish might be prepared with Mediterranean eel and a simpler seasoning of olive oil and herbs, reflecting local tastes.