Ingredients with Measurements:
- 1 pound of konro (Japanese eel)
- 1 tablespoon of sake
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of chopped scallions
- 1 tablespoon of sesame oil
- 1 cup of water
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. Rinse the konro under cold water and pat dry with paper towels.
2. Cut the konro into bite-sized pieces and place them in a bowl.
3. In a separate bowl, mix together the sake, soy sauce, mirin, sugar, grated ginger, chopped scallions, and sesame oil.
4. Pour the mixture over the konro and let it marinate for at least 30 minutes.
5. Cut parchment paper into small circles to fit the bamboo steamer.
6. Place the konro pieces on the parchment paper in the steamer.
7. Pour the water into a wok or large pot and bring it to a boil.
8. Place the steamer on top of the wok or pot and cover with a lid.
9. Steam the konro for 10-12 minutes or until cooked through.
10. Serve hot with the remaining marinade as a dipping sauce.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Water should be boiling.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Any type of white fish can be substituted for konro.
- Rice vinegar can be substituted for sake.
- Tamari can be substituted for soy sauce.
- Honey can be substituted for sugar.
- Minced garlic can be substituted for grated ginger.
Variations:
- Add sliced shiitake mushrooms to the marinade for extra flavor.
- Use a different type of fish or seafood, such as shrimp or scallops.
- Add sliced carrots and snow peas to the steamer for a complete meal.
Tips and tricks:
- Make sure the konro is completely dry before marinating to prevent excess moisture.
- Use a bamboo steamer to keep the fish moist and tender.
- Do not overcook the konro, as it will become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of steamed rice with a side of vegetables.
Garnishes:
Garnish with chopped scallions and sesame seeds.
Pairings:
Pair with a light and refreshing white wine, such as a Sauvignon Blanc.
Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
If the konro is tough and rubbery, it has been overcooked. Reduce the cooking time next time.
Food safety advice:
Make sure the konro is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Konro is a type of Japanese eel that is commonly used in traditional Japanese cuisine.
Flavor profiles:
The konro has a mild and delicate flavor that is enhanced by the marinade.
Serving suggestions:
Serve hot with a side of steamed rice and vegetables.
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Region: Japanese