Eel Club Recipe

Prepare marinade and glaze

In a small saucepan combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp sugar, 1 tsp rice vinegar, 1 tsp neutral oil and 1/2 tsp grated ginger. Warm gently over low heat, stirring until sugar dissolves. Simmer 2–3 minutes to meld flavors, do not boil aggressively. Remove from heat and reserve 4 tbs for the finishing glaze; cool remaining to room temperature.

If using raw or chilled smoked eel, brush both sides lightly with a little of the cooled marinade and let rest 10–15 minutes to absorb flavor. If using pre-smoked packaged eel, simply warm gently in a skillet (next step) and brush with marinade while heating.

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil if the eel is very lean. Place eel fillets skin-side down and cook 1–2 minutes, then flip and brush with reserved marinade. Warm through 1–2 more minutes until just heated and glazed — do not overcook. Remove from heat and keep warm. Reserve any pan juices to combine with glaze if desired.

Season foie gras slices lightly on both sides with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Pat dry with paper towel to remove excess moisture.

Heat a small sauté pan over high heat until smoking point, then reduce to medium-high. Add 1 tsp unsalted butter and swirl. Add foie gras slices and sear quickly 20–30 seconds per side until a golden crust forms. The interior should be creamy; do not cook until firm. Transfer to paper towel to drain briefly and keep warm.

Place the thinly sliced strawberries in a bowl. Add 1 tbs sherry vinegar (or aged balsamic), 1/2 tsp sugar, 1/8 tsp sea salt and a pinch (1/16 tsp) of black pepper. Toss gently to combine and let macerate 8–10 minutes so juices form but berries stay slightly firm.

Taste and adjust acidity or sweetness — strawberries should be bright, slightly tangy and glossy. If using, fold in 1 tbs chopped chives or microgreens for a fresh herbal note.

Preheat oven to 180°C (350°F) or use a skillet. Lightly butter one side of each bread slice and toast buttered side down in a skillet or on a tray in the oven until crisp and golden, 4–6 minutes. If desired, spread a thin film of mayonnaise on the untoasted side for richness.

Warm the reserved 4 tbs glaze (from the marinade) in a small pan with 1/2 tsp lemon or yuzu juice; if you have pan juices from the eel, add them. Reduce briefly until slightly syrupy, about 1–2 minutes. Taste and adjust balance — it should be sweet-savory with a touch of acid.

To assemble each sandwich (makes 4 open-faced clubs or 4 small double-layer clubs): Place warm toast on a board. If using mayo, spread 1/2 tsp on each slice. Arrange a piece of warmed eel on each toast (about 50 g per toast). Drizzle 1 tsp of the warmed eel glaze over the eel.

Top the eel with a seared foie gras slice (about 35–40 g). Spoon 1–2 tbs of the macerated strawberries and a little of their juices on top of the foie gras. Scatter microgreens or baby arugula and a pinch of toasted sesame seeds or nori flakes if using.

If making a true club (double-decker), place a second slice of toast on top and optionally secure with toothpicks, then slice in half. Serve immediately while foie gras and eel are warm.

Plate the Eel Club with an extra drizzle of glaze around the plate and a few whole or halved strawberries for color. Serve warm—this dish pairs well with a chilled dry sparkling wine, sake, or a crisp white.