Glazed eel is an iconic dish of Japanese cuisine, particularly popular in eel-specialty restaurants, where it is often served on rice in glazed tins. Traditionally prepared kabayaki -style, this recipe involves grilling marinated eel in a sweet and savory sauce, creating a glossy and delicious glaze. This dish, originating in Tokyo, dates back over 300 years and perfectly embodies the finesse and mastery of Japanese culinary techniques.
Ingredients for 4 to 6 people:
For the sauce:
- 120g of rock sugar
- 3 dl of tamari (thick soy sauce)
- 8 cl of mirin
Preparation :
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Preparing the eel:
- Ask your fishmonger to remove the eel's head, butterfly it, and debone it. If you do it yourself, be sure to remove all the bones carefully when opening the eel.
- Place the eel on a board with the skin side down. Make parallel slits every 0.5 cm from head to tail to break up any remaining bones and facilitate cooking.
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Prepare the sauce:
- In a saucepan, combine the rock sugar , tamari , and mirin . Heat gently over medium heat, stirring until the sugar is completely dissolved.
- Simmer the sauce until it has reduced by about 1/10 of its volume, forming a slightly syrupy consistency. The sauce is ready when it has thickened and become glossy. You can store this sauce in a bottle for future use.
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Skewer and grill the eel:
- Insert 5 to 6 parallel metal skewers into the eel, across the fish, to form a roll that you can unroll over the coals. This step is crucial to ensure the eel doesn't lose its shape during cooking.
- Grill the eel over the embers, rolling and unrolling it regularly to ensure even cooking. You will need to turn it over so that each side is nicely browned. During cooking, regularly baste the eel with the glaze. Repeat this process until the surface of the eel is glossy and covered with a thick, caramelized glaze.
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Finalize and serve:
- Once the eel is perfectly grilled and glazed, remove it from the skewers. Cut the eel into 3 cm pieces.
- Arrange the pieces in a large dish, then sprinkle them with sansho pepper for a slightly spicy and refreshing touch. You can also add sprigs of kinome , the young shoots of the tree, which lend a delicate herbaceous note.
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Enjoy:
- Serve the kabayaki eel as is, or over white rice. For a traditional Kyoto presentation, place the glazed eel in a square lacquered box . Accompany with sansho pepper and young kinome shoots for a complete culinary experience.
Advice :
- Choosing the eel: If possible, opt for wild eel, which has leaner and more flavorful flesh than farmed eel. This will make all the difference in the texture and flavor of the dish.
- Variations: Although eel kabayaki is traditionally served on rice, it can also be enjoyed on its own, with a glass of sake or green tea, for a more refined tasting experience.
- Sansho pepper: This mild, slightly lemony Japanese pepper adds an interesting contrast to the richness of the glazed eel. You can adjust the amount to your liking.
Conclusion :
Eel kabayaki is a true celebratory dish in Japanese cuisine, offering a unique combination of sweet, salty, and umami flavors. The charcoal grilling, glossy glaze, and delicately fragrant taste of tamari , mirin , and sugar make this dish a must-try of Japanese gastronomy—a refined and memorable meal to share with guests or savor on a special occasion.
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