Unagi Kabayaki con Riso Croccante e Spinaci al Miso

Unagi Kabayaki con Riso Croccante e Spinaci al Miso is an Italian-Japanese fusion dish that reimagines the classic Japanese preparation of grilled eel. Unagi kabayaki traditionally involves filleted freshwater eel, skewered, dipped in a sweet soy-based sauce (tare), and grilled over charcoal until caramelized. In this version, the unagi is served atop a bed of crispy rice—akin to the Korean dish *nurungji*—and accompanied by spinach dressed in a savory miso sauce.

The dish is a signature creation of **Uni Restaurant** in Cervia, Italy, as highlighted by the food guide *Where The Foodies Go*. The restaurant’s interpretation distinguishes itself through textural contrast: the tender, lacquered eel against the crunchy rice base, with the umami-rich miso spinach bridging the two elements. A great version relies on perfectly grilled unagi with a glossy, not burnt, glaze; rice that is pressed thin and fried until golden without becoming greasy; and spinach that is lightly wilted and balanced by the miso’s saltiness.

Regional variations of unagi kabayaki in Japan often differ in preparation style—Kanto-style involves steaming before grilling, while Kansai-style grills the eel directly without steaming. Uni Restaurant’s fusion take, however, reflects the growing trend of Italian chefs incorporating Japanese techniques and ingredients, particularly along the Adriatic coast where fresh seafood is abundant. The dish exemplifies how traditional Japanese flavors can be adapted within the context of Italian culinary creativity.