Ingredients with Measurements:
- 2 eels, cleaned and sliced into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
- Basting brush
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and red pepper flakes. Bring to a boil and reduce heat to low. Simmer for 10 minutes until the sauce thickens.
2. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the sauce and stir until well combined. Remove from heat and set aside.
3. Preheat grill pan or outdoor grill to medium-high heat.
4. Season eel slices with salt and pepper.
5. Place eel slices on the grill and cook for 3-4 minutes on each side until cooked through.
6. Brush the spicy teriyaki glaze on both sides of the eel slices and cook for an additional 1-2 minutes on each side until the glaze caramelizes and the eel is slightly charred.
7. Remove from heat and let rest for 2-3 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 8g
- Cholesterol: 120mg
- Sodium: 1200mg
- Total carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Instead of eel, you can use salmon or any other firm fish.
- Instead of mirin, you can use rice vinegar.
- Instead of sake, you can use dry white wine.
Variations:
- Add sliced green onions or sesame seeds as a garnish.
- Use honey instead of brown sugar for a sweeter glaze.
- Add more red pepper flakes for a spicier glaze.
Tips and tricks:
- Make sure to clean the eel thoroughly before slicing.
- Do not overcook the eel as it can become tough and rubbery.
- Baste the eel slices with the glaze frequently to ensure they are well coated.
Storage instructions:
- Store leftover eel slices in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place eel slices in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the eel slices on a bed of steamed rice with a side of stir-fried vegetables.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Sake or dry white wine
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the glaze is too thick, add a little bit of water to thin it out.
- If the eel is sticking to the grill, brush the grill with oil before cooking.
Food safety advice:
- Make sure to cook the eel to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Eel is a popular ingredient in Japanese cuisine and is often grilled or served in sushi.
Flavor profiles:
- The eel has a rich, slightly sweet flavor that pairs well with the spicy teriyaki glaze.
Serving suggestions:
- Serve the eel slices hot off the grill for the best flavor and texture.
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Region: Japanese