How To Make Japanese Eel

Place eel skin-side down on a preheated grill.

How to make japanese eel. Unagi is the Japanese word for eel and this particular one-bowl donburi dish tops servings of white rice with fillets of freshly grilled eel all seasoned with a homemade unagi sauce. Place the cooked unagi cucumber red bell pepper and avocado on top of the rice. You can grill conger eel brush it with the unagi sauce and serve it like sushi on top of a finger-sized bed of rice.

If the sushi rice is sticking to your hand wet your hand with water and use your fingertips to spread the rice. Brush the top of the fish with unagi no tare and return to the oven. Or cook the rice by simmering in 1 12 cups of water covered for 15 minutes or until all the water has been absorbed.

Boil for a couple of minutes until the alcohol boils away. Start the broiler to get it hot. Prepare on the barbecue during a hot summers day or make on an oven grill in the evening.

Bring to the boil and simmer for 15-20 minutes or until slightly reduced. Add the mirin soy sauce sake and granulated sugar to a small saucepan over medium heat. Pike eel is a salt water eel commonly served in Kyoto but not Tokyo.

Put sake mirin soy sauce sugar and fish stock in a pot. Add the Mirin and Sake and bring to a boil. Lower the heat to low so the sauce is still bubbling and cook for 15-20 minutes.

Heat soy sauce sugar and mirin into a small saucepan over medium heat. Reduce the liquid by approximately one-third. Cook dojo like a casserole with burdock root and eggs.