Japanese Style Eel

3:10 pm on 12 August 2011

Ingredients

1 eel - (about 285 grams) butterflied through the belly

Marinade

  • 37 grams brown sugar
  • 75 grams rice wine vinegar
  • 12 grams mirin
  • 38 grams white sesame oil
  • 25 grams tamari
  • 2 grams kanzuri paste
  • 1 gram bonito flakes
  • 6 grams grated fresh ginger
  • 25 grams shallot

Method

Combine all the marinade ingredients in a saucepan and slowly bring to the boil. Strain and let cool. Refrigerate until cold.

Pour marinade over eel and leave to marinate in the fridge for 4 hours.

Remove eel from marinade.

Put the marinade in a non corrosive saucepan and bring to a temperature of  70°C.

Gently slide the eel into the heated liquid and poach for aprox 5 mins or until just cooked.

Remove eel from poaching liquid and reduce the poaching liquid to a glaze. (Reduce approx by two thirds. )

To serve - Place eel under a hot grill and brush with the glaze until nicely coated.

From Jesse Mulligan, 1–4pm

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