Grilled Eel with Sweet Soy Glaze Recipe

Grilled Eel with Sweet Soy Glaze Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh eel fillets, skin on
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup mirin (Japanese sweet rice wine) or dry sherry
• 1/4 cup soy sauce
• 1/4 cup sake or dry white wine (optional)
• 1/4 cup sugar
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. 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.
2. 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.
3. Preheat the Grill:
   • Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Sauté the Aromatics:
   • Heat the vegetable oil in a large skillet over medium heat. 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 mirin, soy sauce, sake (if using), and sugar. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
6. Grill the Eel:
   • Place the seasoned eel fillets, skin-side down, on the grill or grill pan. Grill for about 5-7 minutes per side, or until the eel is cooked through and flakes easily with a fork.
7. Finish and Serve:
   • Transfer the grilled eel fillets to a serving plate. Spoon the sweet soy glaze over the fillets. Garnish with chopped fresh cilantro and, if desired, toasted sesame seeds.
8. Serve Immediately:
   • Serve the Grilled Eel with Sweet Soy Glaze immediately, enjoying the tender, flavorful eel with the rich, sweet glaze and the subtle hint of green tea from the rubs.