Glazed Eel Recipe

Glazed Eel Recipe

• 1 lb (450g) fresh eel, cleaned and cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine) or dry sherry
• 1/4 cup sake or dry white wine
• 1/4 cup sugar
• 1/4 cup water
• Salt and freshly ground black pepper
• 1/4 cup chopped green onions, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. Prepare the Eel:
   • Clean the eel thoroughly. If using whole eel, remove the head, tail, and bones. Cut the eel into 2-inch pieces. Rinse and pat dry.
2. Season the Eel:
   • In a bowl, marinate the eel pieces with a little salt, pepper, and sake for about 30 minutes. This helps to tenderize the meat and remove any fishy odor.
3. Cook the Eel:
   • Heat the vegetable oil in a large skillet over medium heat. Add the marinated eel pieces and cook until they are browned on both sides, about 3-4 minutes per side. Remove the eel from the skillet and set aside.
4. Prepare the Sauce:
   • In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
5. Simmer the Sauce:
   • Stir in the soy sauce, mirin, sake, sugar, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce thickens.
6. Combine and Finish:
   • Return the cooked eel pieces to the skillet with the sauce. Simmer for another 5-7 minutes, or until the eel is fully cooked and the sauce has thickened.
7. Garnish and Serve:
   • Transfer the eel to a serving plate. Garnish with chopped green onions and, if desired, toasted sesame seeds. Serve the sauce over the eel for added flavor.