Homemade Grilled Eel (Unagi)
Revitalizing Recipe for Chilly Springs: Enjoy Delicious Grilled Eel at Home
As spring approaches, we often face lingering cold snaps, making it difficult to fully embrace the season. During these transitional times, nourishing your body with good food is essential. This recipe is for a delightful grilled eel you can easily make at home, perfect for special occasions or when you need a boost of energy. Its tender texture and savory sauce will tantalize your taste buds and make for a superb restorative meal.
Grilled Eel Ingredients- 300g Semi-dried Eel
- 10 cloves Garlic (thinly sliced)
- 1/2 piece Ginger (finely julienned)
- 10 Dried Jujubes (seeds removed, finely julienned)
- A little Cooking Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Sake (Mirin)
- 2 Tbsp Rice Syrup (or Corn Syrup)
- A pinch of Sesame Seeds
- A little Sesame Oil
Cooking Instructions
Step 1
First, prepare the aromatics that will enhance the flavor of your grilled eel. Thinly slice 10 cloves of garlic. Peel and finely julienne 1/2 piece of ginger. Remove the seeds from 10 dried jujubes, then julienne them finely, just like the ginger. Having these ingredients prepped beforehand will make the cooking process much smoother.
Step 2
Now it’s time to grill the star ingredient: the semi-dried eel. Lightly grease a pan with a small amount of cooking oil. Semi-dried eel releases quite a bit of its own fat as it cooks, so it’s best not to add too much oil. Over medium heat, grill the eel, flipping it occasionally, until both sides are golden brown and slightly crispy. A lightly crisp exterior adds to the delicious texture.
Step 3
Once the eel is partially cooked, it’s time to create and add the delicious glaze. Push the eel to one side of the pan and add 2 tablespoons of soy sauce, 2 tablespoons of cooking sake (or Mirin), and 2 tablespoons of rice syrup (or corn syrup). Once the sauce begins to bubble vigorously, add the sliced garlic, julienned ginger, and julienned jujubes. Stir everything together to coat the eel evenly. Reduce the heat to medium-low to prevent the sauce from burning.
Step 4
Allow the eel to simmer in the sauce, letting the flavors meld together. Continue cooking over medium-low heat for another 1-2 minutes, or until the sauce has thickened slightly and coats the eel beautifully. This process allows the savory glaze to penetrate the eel, creating a deeper flavor profile. Finally, drizzle in a little sesame oil for a nutty aroma and season with a pinch of pepper, if desired. You can omit the pepper if you prefer.
Step 5
Arrange the beautifully glazed grilled eel on a serving dish. Sprinkle a generous pinch of toasted sesame seeds over the top to complete this exquisite homemade dish! Enjoy it while it’s warm for the best flavor and texture.
