Grilled smoked eel in sweet glaze

AT A GLANCE

  • Serves 6 people

  • 2 smoked eel, heads removed
  • To serve: thinly sliced spring onion, black sesame seeds, steamed jasmine rice and Japanese mayonnaise
  •  
  • Sweet glaze
  • 125 ml (½ cup) soy sauce
  • 125 ml (½ cup) mirin
  • 55 gm (¼ cup) caster sugar
01   Preheat oven to 220C. For sweet glaze, combine ingredients in a saucepan over low heat and simmer until sugar dissolves and a glaze forms (15-20 minutes). Set aside to cool.
02   Cut each eel into 5 even pieces. Remove backbone from each piece and separate into 2 halves. Place 2 halves on 2 skewers and repeat with remaining eel. Place skewers on a tray lined with baking paper and brush with sweet glaze, then roast, brushing occasionally with extra glaze, until eel is warmed through and glaze is sticky (5-10 minutes). Scatter with spring onion and black sesame seeds and serve warm with steamed rice, extra sweet glaze and Japanese mayonnaise.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

JUNMAI DAIGINJO, A FRAGRANT, FRUITY TASTING SAKE. , suggested by MAX ALLEN

FEATURED IN

Sep 2010

Sep 2010

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