Japanese Barbecued Eel (Unagi Kaba-Yaki) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick, easy recipe to cook delicious eels. Adapted from The Food of Japan) by Takayuki Kosaki & Walter Wagner. For fish stock, use Dashi if you can find it in your local Asian market-otherwise make your own. Ingredients:
1 lb eel steak |
3 tablespoons sake |
2 tablespoons mirin |
2 tablespoons soy sauce |
4 teaspoons sugar |
1/2 cup fish stock |
Directions:
1. Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
2. Bring to the boil, then simmer until reduced by half.
3. Skewer eel steaks so that they will remain flat during cooking.
4. Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
5. Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
6. Repeat previous step once more.
7. Serve hot over rice.
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