Broiled Eel with Sweet Soy Glaze over Rice

What you need

• 75 ml (1/3 cup) light soy sauce
• 75 ml (1/3 cup) mirin
• 105 ml (scant 1/2 cup) sake, 75 ml for the glaze, 30 ml for steaming the eel
• 3 tbsp sugar
• 300 g (10 oz) filleted eel, butterflied, skin on, bones removed
• 400 g (14 oz) cooked short-grain rice, hot
• 1 pinch ground sansho pepper, to taste

Method

Restated from the original video

1. 1

   Combine the soy sauce, mirin, 75 ml of the sake and the sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.

2. 2

   Lower the heat and simmer for about 10 min, skimming off foam, until the glaze is syrupy and coats a spoon. Take off the heat.

3. 3

   Rinse the eel and pat it dry. Cut each fillet in half crosswise.

4. 4

   Put the eel skin side down in a wide frying pan and pour in the remaining 30 ml of sake. Cover and steam over medium-low heat for 3 min. Lift the eel out onto a foil-lined tray, skin side down.

5. 5

   Set the oven rack 12 cm (5 in) below the broiler and heat the broiler to high.

6. 6

   Broil the eel for 6 min, until the flesh begins to color. Flip it and broil the skin side for 4-5 min, until lightly charred.

7. 7

   Brush the skin side with glaze and broil for 30-40 seconds, until bubbling. Flip, brush the flesh side and broil again for 30-40 seconds.

8. 8

   Repeat the brushing and broiling 2 more times on each side, until the eel looks deep brown and lacquered. It should be hot and cooked through.

9. 9

   Divide the rice between two bowls and drizzle a spoonful of leftover glaze over each.

10. 10

    Slice the eel into strips about 3 cm (1 in) wide, lay them over the rice and brush with more glaze. Dust with sansho pepper and serve at once.

Imported from sudachirecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.