Eel Sashimi Recipe
Make Eel Sashimi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Prepare the Eel
If using unagi (grilled eel), ensure it's cooked and cooled. If using anago (salt-water eel), it should be filleted and cleaned. Rinse under cold water and pat dry with paper towels.
Slice the Eel
Using a sharp knife, slice the eel into thin sashimi-style pieces, about 1/4 inch thick. Angle the knife at about 45 degrees to achieve a smooth cut. Arrange the slices beautifully on a chilled plate.
Serving
Plate the Eel
Place the sliced eel on the plate in a fan shape or neatly arranged in a row for an elegant presentation.
Add Accompaniments
Dollop a small amount of wasabi on the side of the eel. Serve with pickled ginger on another side. Drizzle soy sauce over the eel or serve it in a small dish for dipping.
Garnish
Sprinkle chopped chives or scallions and sesame seeds over the eel for added flavor and visual appeal.