Simmered Anago Recipe
Make Simmered Anago Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu - Simmered Anago
Method
Hayato Menu - Simmered Anago
- 1
Prep the anago
Rinse the anago fillets under cold water, pat dry with paper towels, and cut into 2–3 inch portions. Check for any remaining bones and remove with tweezers if needed.
- 2
Par-blanch the eel (optional)
Bring a pot of salted water to a gentle boil. Blanch the eel pieces for 1–2 minutes to firm them and reduce fishy odor. Drain and pat dry again.
- 3
Make the tare (braising sauce)
In a small saucepan, combine dashi stock, soy sauce, mirin, sake, and white sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 3–5 minutes and taste; adjust sweetness if desired.
- 4
Braise the eel in tare
Lower heat and add the eel pieces and sliced ginger to the tare. Ensure they are submerged or partially submerged. Simmer gently for 15–20 minutes, turning the pieces halfway so they absorb flavor.
- 5
Reduce glaze
Remove the eel pieces to a plate and simmer the sauce uncovered until it thickens to a lacquer-like glaze, about 5–7 minutes. Return eel to the pan to coat with the glaze.
- 6
Finish and garnish
Transfer eel to serving plates, spoon some of the reduced tare over each piece, and garnish with sliced scallions and a sprinkle of sesame seeds.
- 7
Serve
Serve hot with steamed rice and a side of pickles or greens as desired.
