Cooking Fresh Water Eel Recipes

3 WAYS TO COOK EEL - WIKIHOW

Steps:

• Preheat your oven to 375 °F (191 °C). Preheating the oven before you prepare the eel will allow oven to get up to its proper temperature before you put the eel in.
• Pat the eel dry using paper towels. In case there is any residual blood or water within the eel's body cavity, use 1 or 2 paper towels to dry out the inside of the eel. Throw these paper towels away immediately.
• Rub 1 teaspoon (4.9 mL) of salt over the eel. Use your hands to massage the salt over the eel's flesh. Fully coat both the outside and the inside of the eel with salt. Modify this measurement for the number of eels you're roasting. So, if you're preparing 3 eels, you'll need 3 teaspoons (15 ml) of salt total.
• Place the eel into a cast iron skillet. Drizzle with 3 teaspoons (15 mL) of vegetable oil. If you don't have vegetable oil, olive oil makes a suitable replacement. Alternatively, if you have a roasting pan, you can place the eel in this to roast.
• Put the skillet in the oven and roast the eel for 25-30 minutes. When the eel is cooked, the skin will be browned and ready to eat. Once 25 minutes have passed, keep a close watch on the eel to ensure that it doesn't begin to blacken and burn.
• Serve the roast eel immediately. Top the eel with lemon, salt and pepper, and any other sauce or garnish that you enjoy. Place leftovers into an airtight container and store in the refrigerator. The eel should keep for 3 or 4 days.

UNADON (UNAGI DON)

Steps:

• Gather all the ingredients.

UNAGI ROLL (BROILED FRESH WATER EEL)

Steps:

• To cook the sushi rice - wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.
• Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.
• Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.
• Combine all ingredients in a saucepan. Cook just until sugar completely dissolves. Remove from the heat and cool completely.
• Combine all ingredients and set aside.