japanese braised 'unagi'eel in teriyaki glaze

japanese braised 'unagi'eel in teriyaki glaze

Postby Dazzajapan » Sat Jul 04, 2009 11:20 pm

one of the best Japanese dishes.Following these pictures should give you an idea how to prepare the eel..
http://www.usiwakamaru.or.jp/~syohei3/s ... 4/tok4.htm

350 cc strong soy sauce
300 cc mirin (sweetened sherry may suffice)
250 g sugar
100 cc rice wine

(eel head and tail can be added for better taste)
heat the mirin and rice wine on high heat until the alcohol evaporates
if using head and tail fry them separately and add now.
add the sugar and mix well
add soy and bring to the boil then simmer on low heat for 15-20 mins.

remove head and tail and brush the eel with the glaze after the eel is cooked.Then cook more.

Teriyaki sauce recipe:

3 tbsp soy
2 tbsp mirin (or sweet sherry)
1 tbsp rice wine
1 tsp sugar

(freshly grated ginger can be added for making ginger pork)

just heat it up.
Registered Member
Posts: 37
Joined: Tue Jun 30, 2009 12:54 am
Location: Osaka,Japan

Return to sauces and side dishes

Who is online

Users browsing this forum: No registered users and 1 guest