Homemade Grilled Eel with Soy Glaze
Effortless Home Party Dish & Winter’s Best Health Food: Delicious Grilled Eel with Soy Sauce Glaze
Introducing a delectable grilled eel glazed with a flavorful, homemade soy sauce. Its tender texture and savory taste are perfect for any occasion, from family dinners to a satisfying meal to boost your energy, especially in winter.
Main Ingredients- 6 prepared freshwater eels
- 1/2 cup sake (or mirin)
Special Soy Glaze- 6 Tbsp soy sauce
- 3 Tbsp mirin
- 1/2 cup sake
- 3 Tbsp minced garlic
- 3 Tbsp ginger juice
- 3 Tbsp sugar
- 3 Tbsp corn syrup (or oligodang)
- 6 Tbsp soy sauce
- 3 Tbsp mirin
- 1/2 cup sake
- 3 Tbsp minced garlic
- 3 Tbsp ginger juice
- 3 Tbsp sugar
- 3 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
It’s convenient to purchase pre-cleaned eels. To remove any fishy odor, soak the cleaned eels in a mixture of 1 cup water and 1 Tbsp vinegar for about 10 minutes. This helps loosen the slime on the eel’s skin, making it easier to wash off thoroughly. Rinse the eels under running water until clean.
Step 2
This is the second step to perfectly eliminate any fishy smell. Evenly brush 1/2 cup of sake (or mirin) over the surface of the eels and let it sit for 10 minutes. The alcohol will absorb any remaining odors. Do not rinse after this step. The alcohol in the sake effectively neutralizes the fishy taste.
Step 3
Now, let’s make the star of your grilled eel – the special soy glaze! In a bowl, combine 6 Tbsp soy sauce, 3 Tbsp mirin, 1/2 cup sake, 3 Tbsp minced garlic, 3 Tbsp ginger juice, 3 Tbsp sugar, and 3 Tbsp corn syrup (or oligodang). Mix well. Tip: For an even richer glaze, you can simmer this mixture over low heat for about 10 minutes until slightly thickened, which helps it adhere better and gives a beautiful sheen. However, for this recipe, using it as is will still yield delicious results.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium-high heat, then reduce the heat to low. Place the prepared eel, skin-side down first, onto the hot pan. Lightly sear both sides over low heat for a preliminary grill. This step helps seal in the eel’s juices, ensuring it remains moist and tender.
Step 5
Once the preliminary grilling is done, transfer the eels to a separate plate and let them cool slightly.
Step 6
Generously brush the special soy glaze onto both sides of the par-grilled eels. Ensure the sauce coats the entire surface of the eel evenly.
Step 7
Return the glazed eels to the pan over low heat. Cook gently, allowing the glaze to penetrate the eel thoroughly without burning. Frequently flip the eel to ensure even cooking and prevent scorching. Apply a second coat of glaze and continue to cook, almost simmering in the sauce, until the eel is cooked through and beautifully caramelized. Regular turning is key to prevent burning!
Step 8
Your delicious grilled eel is finally ready! The combination of the naturally mild eel and the savory, flavorful soy glaze is simply irresistible. It’s a taste that will have you coming back for more. Enjoy it with a warm bowl of rice or as a fantastic accompaniment to cold beer. You must try making this at home!
