Japanese Style Eel
1 eel - (about 285 grams) butterflied through the belly
- 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
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.