I’m very happy to announce that in just a couple days I will be heading off to Japan! Finally, I can check Japan off on the list of countries I want to explore. Two full weeks of wandering the streets of Tokyo, Kyoto, and Asakasa, trying every food I see and soaking in the culture…words cannot express how excited I am. In anticipation of my vacation, I am making a Japanese dish with my favorite unagi. This dish is actually inspired by my last visit to New York where a vendor was selling grilled unagi on noodles. It was easily one of my favorite meals that weekend as the eel was charred to perfection and the noodles were the perfect chew. Here is my recreation of cold ramen noodles with broiled unagi. ramen noodles with unagiramen noodles with unagiramen noodles with unagi

Serves 2


Cold ramen noodles with grilled unagi

25 minTotal Time

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    Unagi sauce
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup granulated sugar
  • Remaining ingredients
  • 2 packets cold ramen noodles
  • 1 English cucumber, 1.5 inches in diameter
  • 8 ounces unagi
  • 2 tbsp pickled ginger
  • salted nori cut into strips
  • 1/4 cup chopped green onions
  • 2 poached eggs


  1. Prepare the unagi sauce. Combine soy sauce, mirin, and sugar in a medium saucepot. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until slightly thick.
  2. Meanwhile, cook noodles according to directions, until al dente. Drain and immediately submerge in ice cold water. Drain and set aside.
  3. Using a spiralizer, turn theĀ cucumber into noodles. Alternatively, cut the cucumber into 1 inch strips.
  4. Preheat broiler to medium-high. Place unagi on a lined baking sheet and broil for 3-5 minutes or until heated and slightly charred. Remove from heat and cut into bite size pieces.
  5. Toss noodles with cucumber and unagi sauce. Assemble dishes. Place noodles into two bowls. Top with unagi, pickled ginger, nori strips, green onions and a poached egg. Finish with more unagi sauce. Serve.

**Helpful tips and common mistakes

Ever since I was young, I have loved unagi. The Japanese bbq sauce smothered on the charbroiled seafood always has a special place in my heart. It only made sense to take that beloved unagi and topped it on cold ramen noodles, drizzled more of that savory unagi sauce and finished it with a poached egg. How can you go wrong with a dish like that?

Start by making the unagi sauce. Sure you can buy the pre-made sauce, but if you have the ingredients to make it, it can be done in a cinch. To make the sauce, just combine the ingredients and let it simmer until reduced and thickened.

Next, cook the noodles. Now, it’s important to purchase fresh ramen noodles and not the instant packets. Fresh noodles are chewier while dry noodles can easily become overcooked and too soft. Make sure to soak the cooked noodles in ice-cold water to prevent them from over-cooking.ramen noodlesTo make this ramen dish a little more fun, I added spiralized cucumbers. English cucumbers are excellent for turning into noodles because of their length and thickness. Optimally, you want a cucumber that is at least 1.5 inches in diameter. Don’t bother peeling the vegetable since the peel adds a bit of crunch that is desirable in the dish. Pat the noodles dry after spiralizing to soak up some of the excess moisture. If you don’t have a spiralizer, simply cut the cucumbers into 1-inch strips.spiralized cucumberChop the green onions, cut the nori and get your water ready to poach the eggs.mise en placeWhile the eggs are cooking, broil the unagi for about 5 minutes or until heated through. unagiToss the ramen noodles and cucumber noodles together and top with the unagi, egg, nori, and pickled ginger. Drizzle extra unagi sauce on top and enjoy! Although this cold ramen noodle with unagi isn’t a classic Japanese dish, it still makes it on the list as one of my favorite dishes!ramen noodles with unagi

Now off to Japan I go! Stay tuned for travel posts on Japan!


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visitĀ Private Kitchen Los Angeles.



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