Japanese BBQ eel recipe

Japanese BBQ Eel is also known as Kabayaki, or Unadon, it's a simple, sweet, grilled fish dish served over rice.

Ingredients for Japanese BBQ eel

2 packs of eel fillets (fresh, frozen or BBQ/pre-pickled)

1 cup Short grain Japanese rice, or sushi rice

To make cabaya sauce:

1/2 cup mirin

1/4 cup soy sauce

A quarter of a cup

1-2 tablespoons honey with chili sauce

Other ingredients can be added:

Two big chunks of roasted nori

2 tablespoons black sesame seeds

2 tablespoons white sesame seeds

1 TBSP kosher sea salt

Optional accessories: Bonito flakes, or dried shrimps

How to handle BBQ eel:

Prepare eel fillets:

Fresh/frozen eel slices:

Thaw eel fillets, if desired.

Use a knife to cut the spines off the fillets, cutting only on one side of the spines. Continue cutting along both sides of the spine until a knife can slide down underneath. Once the spine has been completely removed, the fillet should lie flat.

Steam the eel slices in a steamer (about 1 minute in a pressure cooker).

Remove from steamer and marinate in kabayaaki sauce before roasting.

For BBQ/pre-salted packaging (most common for eels in the US):

Simply defrost and grill in a cast-iron skillet or skillet until heated through.

To make cabaya sauce:

Heat the sake, mirin, soy sauce and honey in a saucepan over medium-low heat until thick and syrupy.

Recipe instructions: Honey can be replaced with any kind of sugar for a similar effect.

Rice:

Boil 1 cup rice and 2 1/2 cups water.

Bring to a simmer, cover and cook for 20 minutes.

Remove from the heat and cover for another 10 minutes before serving.

Recipe Instructions: You can substitute another rice if you prefer (use manufacturer's instructions for best results), but for authenticity, use short-grain Japanese rice.

Other ingredients can be added:

Chop the nori and mix with other ingredients. Use as a final seasoning for rice, fish or vegetables.

Barbecue/assembly:

Set up your Camado Joe Classic II for high temperature, direct grill. Cast-iron frying pans are also ideal. If not, you may want a fish basket accessory to help keep the tender eel whole on the grill.

Place the pre-cooked marinated eel slices directly on a hot frying pan, skin side down. Cook until the skin is lightly charred/crispy and the fillets heated through (just a few minutes on each side).

BBQ eel fillets served with rice and, if you like, seasoned with some eel sauce.

Eel Pro has been supplying high quality frozen roasted eel, unagi eel sauce, live eels, frozen seafood and Chinese dim sum to Japan, United States as well as European countries and other Asian countries since the year 1993.