Asian Eel Recipes
JAPANESE BROILED UNAGI EEL WITH RICE
This easy-to-prepare Japanese-style broiled unagi eel recipe is served with vinegared rice. It is a favorite in American sushi restaurants.
Provided by Hank Shaw
Categories Lunch
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Make the rice with the salt in a rice cooker according to the manufacturer's directions. Or cook the rice by simmering in 1 1/2 cups of water, covered, for 15 minutes or until all the water has been absorbed.
- Start the broiler to get it hot.
- In a large bowl, mix together half the chives, scallions, rice wine vinegar, sesame oil, and fish sauce.
- Skin the unagi if it is not already skinned (it will just peel right off) and broil it until the eel begins to color. This will take only a few minutes. Flip the eel and do the same on the other side.
- To assemble, mix the rice in the large bowl containing the seasonings. Scoop into individual bowls and top with the rest of the chives. Arrange small pieces of the unagi eel on top and enjoy.
Nutrition Facts : Calories 361 kcal, Carbohydrate 17 g, Cholesterol 137 mg, Fiber 1 g, Protein 22 g, SaturatedFat 4 g, Sodium 1706 mg, Sugar 1 g, Fat 22 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)
Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.
Provided by Da Huz
Categories Japanese
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
- Bring to the boil, then simmer until reduced by half.
- Skewer eel steaks so that they will remain flat during cooking.
- Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
- Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
- Repeat previous step once more.
- Serve hot over rice.
Nutrition Facts : Calories 246.8, Fat 6.9, SaturatedFat 2.6, Cholesterol 89.9, Sodium 663.6, Carbohydrate 5.7, Fiber 0.1, Sugar 4.5, Protein 35.1
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