Photograph of the finished Kabayaki

Japan · Lươn nướng sốt Kabayaki

Kabayaki

45 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 720 g
  • Photograph of Soy sauce Soy sauce 160 ml
  • Photograph of Mirin Mirin 160 ml
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Steamed rice Steamed rice 4 bowls
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Fillet the eels, rinse off the slime, and then skewer them horizontally along their bodies.
  2. 2 Grill the meat skin-side down first to crisp it up, then steam it for 10 minutes to tenderize the meat and reduce the fat.
  3. 3 To make tare sauce: combine soy sauce, mirin, sake, and sugar, and simmer until reduced to two-thirds of its original volume and thickened.
  4. 4 Dip the eel in the sauce and grill it again, repeating this three times to ensure a thick, glossy coating.
  5. 5 Place it on top of the hot rice, pour the remaining sauce over it, and sprinkle with a little pepper.

With an appliance

  • Oven 45 min

    Replace step 4: after each dip in sauce, place the eel on the middle rack of the 220°C oven for 2 minutes; repeat three times and rotate the tray after the second time. The sauce will coat evenly without needing to constantly monitor it, and it will not have a charcoal smell.

Start cooking