Ingredients with Measurements:
- 2 whole eels, cleaned and gutted
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, sake, mirin, brown sugar, garlic, ginger, and black pepper until well combined.
2. Place eels in a shallow dish and pour marinade over them, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove eels from marinade and pat dry with paper towels. Brush with vegetable oil.
5. Grill eels for about 5-7 minutes on each side, or until cooked through and slightly charred.
6. Baste eels with remaining marinade while grilling.
7. Remove from grill and let rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Protein: 40g
Carbohydrates: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of eel, you can use salmon or any other fatty fish.
- If you don't have sake or mirin, you can substitute with dry sherry or white wine.
Variations:
- Add chopped scallions or cilantro to the marinade for extra flavor.
- Serve with a side of steamed rice and grilled vegetables.
Tips and tricks:
- Make sure to clean and gut the eels thoroughly before marinating.
- Use a basting brush to evenly coat the eels with marinade while grilling.
- Let the eels rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place eels in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange sliced eels on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds
Pairings:
Steamed rice, grilled vegetables, sake or white wine
Suggested side dishes:
Steamed rice, grilled vegetables
Troubleshooting advice:
- If the eels are sticking to the grill, brush them with more oil before grilling.
- If the eels are not cooked through, lower the heat and grill for a few more minutes.
Food safety advice:
- Make sure to cook the eels to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Grilled eel, or unagi, is a popular dish in Japanese cuisine. It is often served with steamed rice and grilled vegetables.
Flavor profiles:
Savory, sweet, slightly charred
Serving suggestions:
Serve sliced eel on a bed of steamed rice and grilled vegetables for a complete meal.
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Region: Japanese