Roasted & Dried Conger Eel (anago) Recipe

clean and butterfly

If not already prepared by your fishmonger, remove head and backbone and butterfly the conger eel: run a sharp filleting knife along the backbone to open the eel, remove the spine and any remaining bones, and rinse under cold water. Pat dry thoroughly with paper towels.

salt cure

Sprinkle the flesh side of the butterflied eel evenly with coarse salt (about 2 tbs). Let sit on a tray for 20 minutes to draw out excess moisture and firm the flesh. After 20 minutes, rinse the eel lightly under cold running water to remove salt, then pat dry completely with paper towels.

light vinegar rinse (optional)

Combine 2 tbs rice vinegar with 500 ml water in a shallow dish. Briefly dip the eel flesh-side down for 10–15 seconds to perfume and tighten the surface. Remove and pat dry again. This step helps firm the flesh and reduce any fishy odor.

make the glaze

In a small saucepan combine 120 ml mirin, 60 ml sake, 60 ml soy sauce, 60 ml dashi (or water) and 50 g granulated sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer until slightly thickened and glossy, about 8–10 minutes. Remove from heat and let cool to warm.

preheat grill or broiler

Set an oven broiler or grill to medium-high. If using a charcoal or gas grill, preheat to medium-high and oil the grates lightly. Position a rack about 10–12 cm (4–5 inches) from the heat for broiling.

initial sear

Brush the flesh of the eel with 1 tbs neutral oil. Place the eel flesh-side down on the hot grill or under the broiler and cook until the surface just begins to color, about 2–3 minutes. Flip and briefly sear the skin side for 1–2 minutes to set the shape. Remove to a tray.

glaze and roast

Working quickly, brush the flesh generously with the prepared glaze. Return flesh-side down to the grill/broiler and cook 2–3 minutes until glaze caramelizes and starts to darken. Flip, brush the skin lightly, and cook another 1–2 minutes. Repeat a second glazing cycle if you want a deeper lacquered finish (brush, cook 2–3 min flesh-side down). Total cooking time will depend on thickness but aim for an internal temperature of about 65–70°C (149–158°F) and a glossy, slightly charred exterior.

dry for texture (optional traditional drying)

To emulate a dried/concentrated anago texture, after glazing and an initial roast, place the eel on a wire rack set over a sheet pan and let sit in a cool, dry area or in a low oven (50–60°C / 122–140°F) for 30–45 minutes to gently dry the surface and concentrate flavor. Alternatively, leave uncovered in refrigerator for 1–3 hours to firm and dry slightly before final glaze and quick reheat.

final glaze and rest

If you used the drying step, reheat the eel under the broiler or on the grill for 1–2 minutes and brush a final thin coat of glaze for shine. Let the eel rest 3–5 minutes to redistribute juices.

slice and garnish

Slice the eel into serving portions (6–8 cm / 2–3 inch pieces) with a sharp knife. Sprinkle with a pinch of sansho or ground black pepper, toasted sesame seeds, sliced scallions and shredded nori if using. Serve warm over steamed rice or as part of a sushi/kaiseki course.