Eel Recipe
Make Eel Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Grilled Eel
Steamed Rice (to serve)
Method
Marinated Grilled Eel
Make the tare (eel sauce)
In a small saucepan combine soy sauce (6 tbs), mirin (4 tbs), sake (2 tbs) and sugar (2 tbs). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer uncovered for 8–10 minutes, until slightly thickened and glossy. Remove from heat and let cool to warm; the sauce will thicken further as it cools.
Prepare the eel
If eel fillets are whole, pat them dry with paper towels. If using pre-sliced fillets, check for bones and remove any obvious pin bones. Lightly score the skin side with shallow diagonal cuts to prevent curling and help glaze penetration.
Marinate
Place the eel fillets in a shallow dish or zip-top bag. Reserve about 3 tbs of the tare for finishing. Pour the remaining tare over the eel, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 1 hour for deeper flavor. Remove fillets from marinade and let excess drip off; discard used marinade.
Cook the eel
Heat a grill pan or broiler to medium-high and brush with 1 tbs vegetable oil to prevent sticking. Place eel skin-side down first. Grill or broil for 3–5 minutes until the flesh is opaque and the skin is crisping. Brush a tablespoon of reserved tare over the top, flip and cook 1–2 minutes, brush again, and cook another 1–2 minutes until caramelized and glazed. Internal temperature should reach 63°C (145°F).
Finish and garnish
Transfer the cooked eel to a serving plate. Spoon any remaining warm tare over the fillets. Sprinkle with toasted sesame seeds (1 tsp) and sliced green onions (2 tbs). Serve with pickled ginger if using.
Steamed Rice (to serve)
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.
Combine the rinsed rice, 2.2 cups water and 1 tsp salt in a rice cooker or medium pot. If using a pot, bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.