Japanese · Dinner
Grilled Butterflied Eel
Grilled unagi-style eel fillet brushed with a reduced soy-mirin-sake glaze, finished over direct heat until lacquered and caramelized at the edges. Served on a bed of protein-boosted sushi rice folded with edamame, topped with a soft-cooked egg and sesame seeds.
$9
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.3gProtein
26.8gFat
58.4gCarbs
15.9gSugar
5.2gFiber
2180mgSodium
428mgChol
6.9gSat Fat
780mgPotassium
110mgCalcium
4.3mgIron
4.1mcgVitamin B12
4.5mgVitamin C
Goes well with
Yuzu or Japanese citrus juice (chilled)
local
Sake (warm or chilled)
international
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Pat the eel fillet dry and lay skin-side down. Bring soy sauce, mirin, sake, and sugar to a simmer in a small saucepan over medium heat for 1-2 minutes.
2
Reduce
Simmer the soy-mirin-sake mixture over medium-low heat for 6-8 minutes, swirling occasionally, until it coats the back of a spoon and reduces by half.
3
Grill
Brush the grill grates with vegetable oil and lay the eel skin-side down over medium-high heat. Grill 3-4 minutes until the skin crisps and releases easily from the grates.
4
Glaze
Flip the eel flesh-side down, brush generously with the reduced tare, and grill 2-3 minutes over medium-high heat until the glaze bubbles and caramelizes at the edges. Flip again, brush the skin side with more tare, and grill 1-2 minutes over medium heat until deeply lacquered and glossy.
5
Build
Spoon the sushi rice into a bowl, fold in the cooked edamame, and spread into an even layer. Soft-boil the egg and halve it.
6
Plate
Slice the glazed eel and arrange over the rice. Top with the halved soft-boiled egg, scatter with sesame seeds and sliced scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g butterflied eel fillet, skin on
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar-white
- 1 cup180g cooked sushi rice
- 1/2 cup74g shelled edamame, cooked
- 22 eggs
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1 tsp1 tsp vegetable oil
