Buttered Grilled Eel Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh eel fillets, skin on
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine) or dry sherry
• 1 tablespoon sake or dry white wine (optional)
• 1 teaspoon grated fresh ginger
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro or parsley, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the eel fillets.

Season the Eel Fillets:

• Pat the eel fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.

Prepare the Marinade:

• In a small bowl, mix together the melted butter, minced garlic, soy sauce, mirin, sake (if using), and grated ginger. Season with salt and pepper to taste.

Marinate the Eel:

• Place the seasoned eel fillets in a shallow dish and pour the marinade over them. Turn the fillets to coat evenly. Let the eel marinate for 15-20 minutes at room temperature.

Preheat the Grill:

• Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.

Grill the Eel:

• Remove the eel fillets from the marinade, allowing any excess to drip off. Place the fillets on the grill skin-side down. Grill for 3-4 minutes per side, or until the eel is cooked through and slightly charred. The internal temperature should reach 145°F (63°C).

Finish and Serve:

• Transfer the grilled eel fillets to a serving platter. Drizzle any remaining marinade over the eel.
• Garnish with chopped fresh cilantro or parsley and, if desired, toasted sesame seeds.
• Serve the Buttered Grilled Eel immediately, enjoying the tender, flavorful flesh with the aromatic marinade and the subtle hint of green tea from the rubs.