Ingredients
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3 tablespoons light brown sugar
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1 teaspoon dark brown sugar
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75 mL sake
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75 mL mirin
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75 mL dark soy sauce
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1 large eel (cleaned, gutted, deboned, and butterflied)
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Extra sake for steaming (1 tablespoon per eel portion)
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Cooked Japanese short-grain rice
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Sansho pepper (optional for garnish)
Instructions
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Make the Sauce: In a small pan, melt both sugars over medium-high heat. Once melted, add sake and mirin, boil for 1–2 minutes to cook off alcohol. Add soy sauce, reduce heat, and simmer until thick and glossy (about 10 minutes), stirring occasionally.
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Prepare the Eel: Cover a cutting board with plastic wrap, place eel skin-side down, and cut into 3–4 pieces using a sharp knife. Use a damp towel under the board for stability.
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Steam the Eel: Place eel skin-side down in a pan, pour 1 tablespoon sake per piece, cover, and steam over medium-low until bubbling (about 3 minutes).
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Preheat the Grill: Heat broiler or grill to medium-high. Line the tray with foil for easier cleanup.
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Grill the Eel: Transfer eel to wire rack, skin-side down. Grill for 6 minutes, flip, and grill for 5 more minutes.
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Glaze and Grill: Brush eel with sauce, grill 30 seconds, flip, brush again. Repeat 3 times per side to build a glossy coating without burning.
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Assemble: Brush cooked rice with leftover sauce, place eel on top, and sprinkle with sansho pepper if using.
Notes
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Always use professionally cleaned and prepared eel for safety.
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Keep an eye on the sauce; it thickens fast, especially in small batches.
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Slightly charred edges add flavor but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Japanese