Unagi shirayaki

Method

1. 1 Fillet the eels, rinse off the slime with salt water, and pat them dry.
2. 2 Insert the skewers horizontally across the eel fillet so that it doesn't curl when heated.
3. 3 Grill the skin side down first to firm it up, then drizzle with a little sake to remove the fishy smell.
4. 4 Steam the eel for 10 minutes between grilling sessions to allow the fat to render and the meat to become tender and juicy.
5. 5 Grill one last time until the surface is slightly browned, sprinkle with salt, and serve with wasabi and grated radish.

With an appliance

• Oven 40 min

  Replace steps 3 and 5: for each round, sear the eel in the oven at 220 degrees on the middle rack for 4 minutes, rotating the tray once; step 4 remains the same. Even heat distribution prevents the fillets from curling, but the skin lacks the smoky flavor of the grill.