How to Cook Kabayaki

To cook Kabayaki, a traditional Japanese dish typically made with eel that has been grilled or broiled and glazed with a sweet and savory sauce, follow the steps below. Please note that the cooking time may vary depending on the size and thickness of the eel fillets.

Ingredients:

- 4 eel fillets

- Salt

- Vegetable oil (for grilling)

- Kabayaki Sauce:

  - 1/4 cup soy sauce

  - 2 tablespoons mirin (sweet rice wine)

  - 2 tablespoons sake (Japanese rice wine)

  - 2 tablespoons sugar

  - 1 tablespoon honey

Step 1: Preparing the Eel

- If you bought fresh eel, it's important to clean and gut it before cooking. Remove the head and fins if necessary.

- Rinse the eel fillets under cold water and pat them dry with paper towels.

- Score the skin of each fillet diagonally to create an attractive pattern and help the sauce penetrate the flesh.

- Lightly sprinkle both sides of the fillets with salt.

Step 2: Making the Kabayaki Sauce

- In a small saucepan, combine soy sauce, mirin, sake, sugar, and honey.

- Place the saucepan over medium heat and stir until the sugar and honey dissolve completely.

- Bring the mixture to a simmer and let it cook for about 5 minutes until the sauce thickens slightly.

- Remove from heat and set aside.

Step 3: Grilling the Eel

- Preheat your grill or broiler to medium-high heat.

- Brush the grill grates or broiler pan with some vegetable oil to prevent sticking.

- Place the eel fillets on the heated grill or broiler pan, skin side down.

- Cook for about 5 minutes on each side, basting occasionally with the Kabayaki sauce.

- Keep an eye on the fillets to prevent burning. Adjust the cooking time accordingly.

Step 4: Glazing the Eel

- After grilling both sides of the eel fillets, brush them generously with the Kabayaki sauce.

- Flip the fillets and brush the other side as well.

- Continue flipping and basting the fillets every few minutes until they are fully cooked and glazed with a caramelized coating.

- The eel should be cooked through but still tender and juicy.

Step 5: Serving Kabayaki

- Once the eel is fully cooked, remove it from the grill or broiler.

- Let the fillets rest for a couple of minutes before slicing them into bite-sized pieces.

- Arrange the Kabayaki eel on a serving platter or individual plates.

- Drizzle any remaining sauce over the eel pieces for extra flavor and shine.

- Garnish with chopped scallions or sesame seeds if desired.

Kabayaki is commonly served over steamed rice, accompanied by pickled vegetables or a simple salad. Enjoy this delicious and traditional Japanese dish!