Ingredients with Measurements:
- 2 unagi (freshwater eel) fillets
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 1 cup dashi (Japanese soup stock)
- 2 tbsp cornstarch
- 2 tbsp water
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
Special equipment needed:
- Grill or grill pan
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 5 minutes.
3. Add the dashi to the saucepan and bring to a boil. Reduce heat and simmer for another 5 minutes.
4. In a small bowl, mix the cornstarch and water until smooth. Add to the saucepan and whisk until the sauce thickens. Remove from heat.
5. Place the unagi fillets on the grill or grill pan, skin side down. Grill for 3-4 minutes on each side, or until the skin is crispy and the flesh is cooked through.
6. Serve the grilled eel with the dashi sauce, sliced green onion, and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- Unagi fillets can be substituted with salmon or tuna fillets.
- Mirin can be substituted with sweet sherry or white wine.
- Dashi can be substituted with chicken or vegetable broth.
Variations:
- Add sliced ginger to the dashi sauce for extra flavor.
- Top the grilled eel with sliced avocado or cucumber for a refreshing twist.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the eel to prevent sticking.
- To make the sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover grilled eel can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the grilled eel in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled eel on a bed of steamed rice with the dashi sauce drizzled on top.
Garnishes:
Garnish with sliced green onion and sesame seeds.
Pairings:
Pair with a cold glass of sake or green tea.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
If the eel is sticking to the grill or grill pan, try brushing it with oil before grilling.
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:
Unagi is a popular ingredient in Japanese cuisine and is often served during the summer months.
Flavor profiles:
The grilled eel has a rich, smoky flavor that pairs well with the savory dashi sauce.
Serving suggestions:
Serve the grilled eel with a side of steamed rice and a cold glass of sake for a traditional Japanese meal.
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Region: Japanese