Restaurant-Quality Eel Bowl from Supermarket Eel

Name: Restaurant-Quality Eel Bowl from Supermarket Eel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Grilled eel kabayaki 2 pieces (or 1 large); Mirin 200ml; Soy sauce 200ml; Rock sugar 200g; Cooked rice to taste; Paper towels a few sheets; Aluminum foil to taste

Turn store-bought grilled eel into restaurant-grade unadon with a few simple touches. Covers everything from a from-scratch tare to grilling tips.

日本料理Rice DishMain2 servings40 min(Prep 20 min + Cook 20 min)450 kcal

情熱大陸公式チャンネル

37recipes·28cooked

INGREDIENTS

Ingredients

2 servings

Step 1

Rinse the kabayaki under running water to wash off the original tare, then pat dry with paper towels.

Grilled eel kabayaki2 pieces (or 1 large)
Paper towelsa few sheets

Step 2

Place mirin in a pot and heat over high heat.

Mirin200ml

Step 3

Once the mirin boils, reduce for about 2 minutes, then add rock sugar and stir to dissolve.

Mirin200ml
Rock sugar200g

Step 4

Stir in soy sauce; once a thin white film forms on the surface, take it off the heat.

Soy sauce200ml

Step 6

Crumple aluminum foil lightly, lay it on the toaster-oven rack, place the eel skin-side up, and grill for about 5 minutes.

Grilled eel kabayaki2 pieces (or 1 large)
Aluminum foilto taste

Step 7

Once the skin side is grilled, flip and grill another 2–3 minutes. If it threatens to scorch, splash a bit of water to bring the temperature down and grill until dry.

Grilled eel kabayaki2 pieces (or 1 large)

Step 8

Brush the eel with tare and grill in the toaster oven for about 2 minutes until the surface is bubbling.

Grilled eel kabayaki2 pieces (or 1 large)
Mirin200ml
Soy sauce200ml
Rock sugar200g

Step 9

Brush with tare again and grill for another 1–2 minutes until bubbling.

Grilled eel kabayaki2 pieces (or 1 large)
Mirin200ml
Soy sauce200ml
Rock sugar200g

Step 10

Trim away any scorched edges and cut to bite size. Serve over rice with a light drizzle of tare, then top with the eel and an extra brush of tare.

Grilled eel kabayaki2 pieces (or 1 large)
Mirin200ml
Soy sauce200ml
Rock sugar200g
Cooked riceto taste

INSTRUCTIONS

Instructions

1
Rinse the kabayaki under running water to wash off the original tare, then pat dry with paper towels.
1:02~3 min
2
Place mirin in a pot and heat over high heat.
1:57~2 min
3
Once the mirin boils, reduce for about 2 minutes, then add rock sugar and stir to dissolve.
2:20~4 min
4
Stir in soy sauce; once a thin white film forms on the surface, take it off the heat.
2:59~3 min
5
Transfer the finished tare to a bowl and let it cool down.
3:34~1 min
6
Crumple aluminum foil lightly, lay it on the toaster-oven rack, place the eel skin-side up, and grill for about 5 minutes.
3:40~5 min
7
Once the skin side is grilled, flip and grill another 2–3 minutes. If it threatens to scorch, splash a bit of water to bring the temperature down and grill until dry.
4:44~4 min
8
Brush the eel with tare and grill in the toaster oven for about 2 minutes until the surface is bubbling.
5:38~2 min
9
Brush with tare again and grill for another 1–2 minutes until bubbling.
6:00~2 min
10
Trim away any scorched edges and cut to bite size. Serve over rice with a light drizzle of tare, then top with the eel and an extra brush of tare.
6:34~5 min

TIPS

Tips

1
鰻を洗うことで臭みが取れる
2
鰻の焼き時間はオーブントースターによって調整する
3
焦げ付きそうになったら水をかける
4
タレは焦げる直前で火を止める

REVIEWS

Reviews

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