Photograph of the finished Unagi shirayaki

Japan · Lươn nướng mộc Unagi shirayaki

Unagi shirayaki

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

What to get ready

  • Photograph of Eel fillet Eel fillet 1.6 lb
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Wasabi Wasabi 0.4 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of White radish White radish 7.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

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