Restaurant-Quality Prep for Supermarket Eel and Homemade Unagi Sauce

Name: Restaurant-Quality Prep for Supermarket Eel and Homemade Unagi Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: 和食
Ingredients: Grilled eel kabayaki (store-bought pack) 1-2 fillets; Cooked rice to taste; Mirin 1 tablespoon; Sake 1 tablespoon; Soy sauce 5 tablespoons; Sugar to taste; Umami seasoning (Hi-Me) 6 shakes; Included sansho pepper as desired; Warm water (about 43°C) as needed; Water as needed

A method learned by a culinary researcher while interviewing eel restaurants, used to bring store-bought supermarket eel up to restaurant level. Rinse off the included sauce with warm water, steam the eel Kanto-style, then grill it with focus on the skin side, and brush on a homemade, less-sweet sauce. Umami seasoning stands in for eel bones to recreate the rich broth flavor of an eel restaurant.

WashokuRice DishMain2 servings30 min(Prep 10 min + Cook 20 min)650 kcal

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INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Make the sauce by combining 1 tablespoon mirin, 1 tablespoon sake, 5 tablespoons soy sauce, sugar, and umami seasoning in a frying pan. Make the sauce ahead of time and let it cool.
2:09~2 min
2
Boil over high heat for 2-3 minutes. Heat while shaking the pan, and turn off the heat once the bubbles become fine. Stop while it is still thin enough to flow slowly when tilted.
4:18~3 min
3
Rinse the store-bought sauce off the eel with lukewarm water at about 43°C. There is sauce on the underside as well, so wash both sides thoroughly.
5:18~3 min
4
Set a rack in a frying pan and place the eel on top. Add water to the pan, cover with a lid, and steam for 4-5 minutes.
6:42~5 min
5
Transfer the steamed eel to paper towels and wipe off all the moisture completely.
9:00~1 min
6
Place the eel skin side up in a toaster oven and grill at 300°C. Heat until the skin side is thoroughly grilled.
9:38~10 min
7
Once the skin side is crisp, flip it over and grill the flesh side for 1-2 minutes to finish the surface.
13:43~2 min
8
Serve rice in a bowl and brush the unagi sauce onto the rice.
14:35~1 min
9
Place the grilled eel on top of the rice and brush on plenty of sauce. Sprinkle with the included sansho pepper as desired and serve.
14:52~1 min

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