Photograph of the finished Anago kabayaki

Japan · Lươn biển hấp nướng xốt tare

Anago kabayaki

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

What to get ready

  • Photograph of Anago eel Anago eel 1.3 kg
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Mirin Mirin 160 ml
  • Photograph of Cooking sake Cooking sake 140 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 16 g
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of White radish White radish 280 g

Method

  1. 1 Cut the eel along its back, remove the bones, and scrape off all the slime from its skin.
  2. 2 Steam the sea eel for 10 minutes right from the start, instead of grilling it dry beforehand like with freshwater eel.
  3. 3 Sea eels have thinner flesh and less fat, so steaming them first or grilling them until dry will cause the meat to shrink.
  4. 4 Simmer soy sauce with mirin, sake, and sugar until reduced by half to make tare sauce.
  5. 5 Grill the steamed eel on the grill for 3 minutes and brush with tare sauce twice.
  6. 6 Use less tare than you would for freshwater eel so as not to overpower the subtle sweetness of the sea eel.

With an appliance

  • Charcoal grill 50 min

    Grill over charcoal, keeping the grill 12 cm above the grate, for 3 minutes after steaming; brush with tare sauce for the final two coats.

Start cooking