Grilled Unagi With Japanese Eel Sauce Recipes
GRILLED UNAGI WITH JAPANESE EEL SAUCE
This wonderful grilled unagi with eel sauce recipe is a fusion between Japanese and Vietnamese cuisine. This also a perfect option for canape ideas if you're indeed of a one of a kind canape.
Provided by Tu
Categories Appetizer
Time 2h
Number Of Ingredients 14
Steps:
- Ina small pot, bring 2 c of water to boil, put in eel bones then simmer until the liquid reduce to 1/2 c. Strain and discard bones.
- In a medium pan, put together 1/2 c eel broth with cooking sake, mirin, soy sauce.Bring to boil and simmer until the mixture is thick enough to coat the back of the spoon. Taste, and adjust seasoning if needed (add sugar if need more sweetness and more water if it's too salty).
- Skew 2-3 skewers across eel body to make sure it's not curl up while grilling.
- Season 1 small dash salt and pepper, make sure your grill is hot, brush one thin layer of vegetable oil on each side and grill each side for 5-8 minutes.
- Set aside and let sit for 30 minutes or keep in the fridge until you're ready to grill the second time.
- Take the precooked eel out of package, wipe down excess sauce, put skewers across the body and be ready to grill. Just don't put too much glaze as you do fresh and uncooked frozen eel.
- Continue to grilled the second time, the skin side down first, when it gets crispy, glaze the top with eel sauce. Turn the eel, then glaze the skin side. Try not to over turn the eel, only need to flip it one to two time. Use eel sauce to glaze whenever you flip.
- Take it off the grill and let it rest for 5 minutes before serving. Eat with Vietnamese fine rice noodle, pineapple, fish sauce and herb.
- Assemble following this order if you decide to serve this as canape: pineapple square, vermicelli, herb, grilled eel, and pineapple square again.
UNADON (UNAGI DON)
Sweet caramelized homemade unagi sauce drizzled over perfectly grilled unagi and steamed rice, this Unadon (Eel Rice) will make any Japanese food enthusiasts mouth water.
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 116 kcal, Carbohydrate 6 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 500 mg, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
EEL SAUCE
Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)
Provided by noogie01
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 24.5 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1202.6 mg, Sugar 23.3 g
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