Grilled Eel over Rice
Charred, tender eel glazed in a sweet-savory sauce over steamed rice, finished with a fresh green garnish. A satisfying bowl that brings restaurant flavor home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 1 pound eel fillets
- 3 cups cooked rice
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake
- 2 tbsp sugar
- 2 stalks scallions
- 1 tsp sesame seeds
Instructions
- 1
Pat the 1 lb eel fillets dry with paper towels. If they have skin, score it lightly in a crosshatch pattern to help the glaze penetrate and prevent curling.
- 2
In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 2 tbsp sugar. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3 minutes. Simmer until slightly thickened, about 5 more minutes, then remove from heat.
- 3
Preheat your grill or broiler to medium-high. Brush the eel fillets generously with the sauce, reserving about half for later.
- 4
Grill the eel skin-side down for 3-4 minutes until the skin is crisp and lightly charred. Flip and grill the flesh side for 2-3 minutes until opaque and cooked through, brushing with more sauce halfway.
- 5
Brush the eel with the remaining sauce once more and grill for 1 minute to caramelize the glaze. Watch closely—it should be glossy and bubbling, not burnt.
- 6
Slice the grilled eel into 2-inch pieces. Divide the 3 cups cooked rice among 4 bowls, top with the eel, and drizzle any extra sauce over the top.
- 7
Thinly slice the 2 scallions and sprinkle over the bowls along with the 1 tsp sesame seeds. Serve hot.
Tools you’ll need
- grill or broiler
- small saucepan
- basting brush
- knife
- cutting board
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