Anago Don
Glazed conger eel over steamed rice with a sweet-savory tare sauce and fresh scallion garnish. A restaurant-quality Japanese classic ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 whole fish (about 1 lb) anago (conger eel), cleaned and gutted
- 1 cup short-grain white rice
- 1.25 cups water
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- ½ tsp sugar
- 2 tbsp neutral oil
- 2 stalks scallion, sliced thin
Instructions
- 1
Rinse rice in a fine strainer under cold water until water runs clear, about 1 minute.
- 2
Pat anago dry with paper towels. Cut crosswise into 2-inch-wide rings using kitchen shears or a sharp knife.
- 3
In a small bowl, whisk together soy sauce, mirin, sake, and sugar until sugar dissolves.
- 4
Combine rice and 1.25 cups water in a medium pot. Bring to a boil over high heat, then cover and reduce to low.
- 5
Simmer covered for 18 minutes until water is absorbed and rice is tender. Remove from heat and let sit 5 minutes.
- 6
Heat oil in a 10-inch skillet over medium-high until shimmering, about 60 seconds.
- 7
Working in batches, pan-fry anago rings 2 minutes per side until the edges curl and flesh is opaque.
- 8
Pour the soy-mirin glaze into the skillet. Shake the pan gently for 90 seconds until sauce coats the eel and thickens.
- 9
Divide hot rice between two bowls. Top each with anago and sauce, then scatter scallion over the top.
- 10
Serve immediately.
Tools you’ll need
- fine-mesh strainer
- paper towels
- kitchen shears or sharp knife
- small bowl
- whisk
- medium pot with lid
- 10-inch skillet
- tongs or chopsticks
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