Ingredients with Measurements:
- 1 lb eel fillets, sliced into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and red pepper flakes. Whisk until well combined.
2. In a small saucepan, bring the sauce mixture to a boil over medium heat. Reduce heat and let it simmer for 5 minutes.
3. In a small bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens. Remove from heat and set aside.
4. Preheat grill pan or outdoor grill over medium-high heat.
5. Brush eel slices with vegetable oil and season with salt and pepper.
6. Grill eel slices for 2-3 minutes on each side or until cooked through.
7. Serve grilled eel slices with sweet and sour sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 34g
- Protein: 27g
Substitutions for ingredients:
- Eel can be substituted with other types of fish such as salmon or tilapia.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add chopped scallions or cilantro to the sweet and sour sauce for added flavor.
- Use the sweet and sour sauce as a marinade for the eel slices before grilling.
- Serve grilled eel slices with a side of steamed rice and stir-fried vegetables.
Tips and tricks:
- Make sure to oil the grill pan or outdoor grill before grilling the eel slices to prevent sticking.
- If using an outdoor grill, soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- To make the sweet and sour sauce spicier, add more red pepper flakes.
Storage instructions:
- Store leftover grilled eel slices and sweet and sour sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat grilled eel slices, place them in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
- To reheat sweet and sour sauce, heat it in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Arrange grilled eel slices on a platter and drizzle sweet and sour sauce over them.
- Garnish with sliced scallions or cilantro.
Garnishes:
- Sliced scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Soba noodles
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Soba noodles
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little bit of water to thin it out.
- If the eel slices are sticking to the grill pan or outdoor grill, brush them with more oil.
Food safety advice:
- Make sure to cook the eel slices to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover grilled eel slices and sweet and sour sauce in the refrigerator within 2 hours of cooking.
Food history:
- Eel is a popular ingredient in Japanese cuisine and is often grilled or served in sushi rolls.
Flavor profiles:
- Sweet and sour, savory, umami
Serving suggestions:
- Serve grilled eel slices with a side of steamed rice and stir-fried vegetables for a complete meal.
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Region: Japanese