Polle's Eel Recipe

Prepare eel

Rinse the eel fillets under cold water and pat dry thoroughly with paper towels. If any remaining pin bones or tail pieces are present, remove them with kitchen tweezers or a small knife. Cut the eel into serving-size portions (about 15–18 cm / 6–7 in each) or leave whole depending on presentation.

Make marinade/tare

In a small saucepan combine soy sauce, mirin, sake, dark brown sugar, honey, sliced ginger, crushed garlic, sesame oil, and rice vinegar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar and honey. Once simmering, reduce heat to low and simmer uncovered for 8–10 minutes to meld flavors.

Adjust and strain sauce

If the sauce is very thick, add up to 60 ml water to reach a glossy but pourable consistency. Remove from heat and strain through a fine sieve to remove ginger and garlic solids. Reserve 3–4 tablespoons of the strained sauce for basting while cooking and transfer the remainder to a clean container to cool; this will be used as a finishing sauce and for serving.

Marinate eel briefly (optional)

If you want deeper flavor, place the eel portions in a shallow dish and spoon half of the cooled marinade over them. Cover and refrigerate for 30–60 minutes. Alternatively you can skip marinating and simply baste while cooking for a fresher finish.

Preheat oven or grill

Preheat the broiler (grill) on high or preheat a grill to medium-high. If using an oven, set an oven rack about 10–12 cm (4–5 in) from the broiler element and line a rimmed baking sheet with foil and a wire rack if available. Lightly oil the rack/foil to prevent sticking.

Sear or grill eel

Brush the eel lightly with neutral oil. Place eel skin-side down on the grill or on the prepared rack. Cook for 4–5 minutes until the skin crisps and the underside is lightly charred. Flip carefully using a spatula or tongs.

Baste and finish

After flipping, brush the top of the eel generously with the reserved tare. Continue cooking for another 3–5 minutes, then baste again. Repeat 1–2 more times until the eel is cooked through (opaque, flaky) and glazed with a shiny, caramelized sauce. Total cook time will be about 8–12 minutes depending on thickness. Watch closely to avoid burning the sugar in the sauce.

Final glaze

If desired, transfer the pan to the broiler for 1 minute to blister the glaze — watch carefully. Remove eel from heat and let rest 2 minutes. Spoon a little of the reserved cooled sauce over the eel for extra gloss and flavor.

Serve

Slice eel into portions if left whole. Plate over steamed short-grain rice, sprinkle with sliced green onions and toasted sesame seeds, and serve with lemon or lime wedges on the side. Offer extra sauce at the table.