Eel Recipe

Prep eel

Pat the eel fillets dry with paper towel. If whole, ask your fishmonger to debone and split into serving fillets, skin on. Lightly score the skin side with shallow diagonal cuts (don’t cut through flesh) to help render fat and absorb marinade.

Season

Rub the fillets lightly with sea salt and black pepper on both sides. Let rest 10 minutes at room temperature while you make the marinade.

Make quick marinade

In a shallow dish combine 120 ml soy sauce, 80 ml mirin, 60 ml sake, 50 g sugar, sliced ginger and smashed garlic. Stir until sugar dissolves. Add the fillets, skin side down if possible, and turn to coat. Marinate 15–30 minutes (no longer than 1 hour) in the fridge — eel is delicate, so brief marination is best.

Remove and dry

Remove fillets from marinade and reserve the marinade. Pat fillets lightly dry again so they sear and caramelize rather than steam.

Make glaze

Combine dark soy, light soy, additional 60 ml mirin, 60 ml sake, 70 g brown sugar and 1 tbs honey in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook until slightly thickened and syrupy, about 8–10 minutes, stirring frequently so sugar dissolves and sauce doesn’t burn. Remove from heat and let cool slightly. Reserve 2–3 tbs for finishing and keep remaining for basting while cooking (see note).

Strain reserved marinade

Bring the reserved eel marinade to a boil in a small saucepan for 2–3 minutes to kill bacteria from raw fish, then reduce heat and simmer 3–4 minutes until slightly reduced. Optionally strain out ginger and garlic. Combine 2–3 tablespoons of this reduced marinade with the prepared glaze to intensify flavor, if desired.

Pan-sear (preferred for home cooks)

Heat 1 tbs neutral oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Place fillets skin-side down and press gently so the skin makes even contact. Sear for 3–5 minutes until skin is browned and crisp and fat renders. Turn carefully and cook flesh side 2–3 minutes until opaque and just cooked through (internal temperature ~60–63°C / 140–145°F). During the last 1–2 minutes, brush generously with the glaze you made, turning and brushing once more so the glaze carmelizes — take care not to burn the sugars. Remove to a plate and let rest 2 minutes.

Broil or grill alternative

Preheat broiler or grill to high. Place fillets skin-side up on an oiled tray or grill grate. Spoon or brush glaze over the flesh side. Broil/grill 3–5 minutes until glaze bubbles and edges begin to char; flip and glaze skin side lightly then cook another 1–2 minutes. Watch closely to avoid burning.

Finish with reserved glaze

After cooking, brush another light coat of the warm glaze over each fillet for shine and extra flavor. Sprinkle with toasted sesame seeds and sliced scallions.

Divide steamed rice among 4 bowls or plates (about 1 cup rice per serving). Place an eel fillet atop each portion of rice. Spoon any remaining glaze over the eel and rice. Garnish with scallions, toasted sesame seeds, nori strips if using, and serve with pickled ginger and lemon wedge on the side.

Leftovers: Store cooled leftover eel and sauce in an airtight container in the fridge up to 2 days. Reheat gently in a pan with a splash of water and a brush of glaze to avoid drying.