Grilled Eel with Fragrant Ginseng Sauce
Boost Your Energy: Making Homemade Grilled Eel Sauce with Fresh Ginseng
This grilled eel, bursting with flavor and a satisfying chewy texture, complemented by the subtle aroma of fresh ginseng, is the ultimate restorative dish. Served with a homemade eel sauce and adorned with thinly sliced fresh ginseng and crisp ginger slivers, it needs no further description – it’s simply perfect! Rekindle your vitality with this special, nourishing meal that you can easily prepare at home.
Grilled Eel Ingredients- 2 pre-grilled eels
- 1 fresh ginseng root
- 1 piece of ginger
Eel Sauce Ingredients- 1/3 fresh ginseng root
- 3 cloves garlic, peeled
- A small piece of ginger
- 1/2 leek leaf
- 3 dried red chilies (spicy)
- 1/4 onion
- 1 bay leaf
- 1 cup (200ml) water steeped with dried kelp
Eel Glaze/Sauce Ingredients- 3 Tbsp soy sauce (45ml)
- 1 Tbsp seasoned soy sauce (or dark soy sauce for color) (15ml)
- 1 Tbsp cooking sake or mirin (15ml)
- 2 Tbsp corn syrup or rice syrup (30ml)
- 1.5 Tbsp brown sugar (22.5g)
- Water steeped with dried kelp (for thinning to desired consistency)
- 1/3 fresh ginseng root
- 3 cloves garlic, peeled
- A small piece of ginger
- 1/2 leek leaf
- 3 dried red chilies (spicy)
- 1/4 onion
- 1 bay leaf
- 1 cup (200ml) water steeped with dried kelp
Eel Glaze/Sauce Ingredients- 3 Tbsp soy sauce (45ml)
- 1 Tbsp seasoned soy sauce (or dark soy sauce for color) (15ml)
- 1 Tbsp cooking sake or mirin (15ml)
- 2 Tbsp corn syrup or rice syrup (30ml)
- 1.5 Tbsp brown sugar (22.5g)
- Water steeped with dried kelp (for thinning to desired consistency)
Cooking Instructions
Step 1
For the garnish: Thinly slice the fresh ginseng root into bite-sized pieces. Peel and julienne the ginger into fine strips, rinse them lightly in cold water, and drain well. (Set aside 1/3 of the ginseng root and a small piece of ginger for the sauce.)
Step 2
Prepare the sauce ingredients: Thinly slice the onion, ginseng, and garlic. Cut the leek leaves lengthwise into long strips. Have the dried chilies and bay leaf ready.
Step 3
Sauce making: In a pot, combine 1 cup (200ml) of kelp-infused water with all the sauce ingredients EXCEPT the brown sugar and syrup (sliced onion, ginseng, garlic, leek leaves, dried chilies, bay leaf). Bring to a simmer over medium heat for 2-3 minutes to allow the flavors to meld.
Step 4
Reduce the heat to low. Add the brown sugar and syrup. Gently simmer the sauce, stirring occasionally to prevent sticking, allowing the ingredients to infuse their sweetness and flavor deeply into the sauce.
Step 5
Continue simmering until the sauce has reduced by about half. As the liquid evaporates, the sauce will become richer and more concentrated in flavor.
Step 6
Once the sauce reaches your desired thickened consistency, remove it from the heat. Be careful not to over-reduce it; check the consistency periodically.
Step 7
Strain the sauce through a fine-mesh sieve to remove the solid ingredients, leaving a smooth sauce. This ensures a refined and elegant sauce for your dish.
Step 8
Your fragrant and delicious ginseng eel sauce is now ready! This sauce is versatile and can be used with other dishes besides grilled eel.
Step 9
Gently rinse the eel under running water, then pat it thoroughly dry with paper towels. This step helps prevent oil splatters while cooking and ensures a crispier finish.
Step 10
Heat a lightly oiled pan over low heat. Place the eel skin-side down and cook slowly. Once the skin is golden brown and some fat has rendered, carefully flip the eel and cook the other side until golden and done. Maintain low heat to prevent burning.
Step 11
Arrange the cooked eel attractively on a serving plate. Garnish with the fresh ginseng slices and ginger slivers. Enjoy this flavorful and nourishing grilled eel dish while it’s warm!
