Photograph of the finished Anago don

Japan · Cơm lươn biển nướng xốt ngọt Anago don

Anago don

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 2.6 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ⅔ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.4 oz

Method

  1. 1 Rub the eel with salt and flour, then rinse it several times to remove the slime.
  2. 2 Simmer eel bones and heads with soy sauce, mirin, sake, and sugar for 25 minutes to make tare sauce.
  3. 3 Simmer the tare until it reduces by half, allowing the sauce to thicken; a thin sauce will drain completely to the bottom of the rice bowl.
  4. 4 Grill the eel skin-side down for 5 minutes, then flip and brush with tare sauce three times for 8 minutes.
  5. 5 Sea eels have softer flesh than freshwater eels, so grill them gently and don't flip them too often.
  6. 6 Arrange the eel on top of the rice in a bowl, pour in the tare sauce, then sprinkle with shredded ginger, green onions, and Sichuan peppercorns.

With an appliance

  • Oven 45 min

    Replace step 4: bake in the oven at 220 degrees for 12 minutes, brush with tare twice; if there is not enough charcoal flavor, increase the amount of star anise when serving.

Start cooking