Grilled Fish With Kabayaki Sauce Recipes

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JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)



Japanese Barbecued Eel (Unagi Kaba-Yaki) image

Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.

Provided by Da Huz

Categories     Japanese

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 lb eel steak
3 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
4 teaspoons sugar
1/2 cup fish stock

Steps:

  • Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
  • Bring to the boil, then simmer until reduced by half.
  • Skewer eel steaks so that they will remain flat during cooking.
  • Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
  • Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
  • Repeat previous step once more.
  • Serve hot over rice.

Nutrition Facts : Calories 246.8, Fat 6.9, SaturatedFat 2.6, Cholesterol 89.9, Sodium 663.6, Carbohydrate 5.7, Fiber 0.1, Sugar 4.5, Protein 35.1

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