How to make delicious eel sushi. (How to handle pre-cooked eel.)(How to make eel sauce.)

unagi (grilled eel)

🥗Healthier: grilled tofu

💰Cheaper: cooked chicken

Grilled tofu is a vegetarian option, while cooked chicken offers a more affordable protein alternative.

Introduce the pre-cooked eel and explain its availability in Asian grocery stores.

Discuss the eel sauce on the pre-cooked eel and its undesirable ingredients.

Explain the need to broil the eel for crispiness and the importance of washing off the sauce before broiling.

Prepare eel sauce by combining 200 milliliters of mirin and sake in a pot, bringing it to a boil.

Set the mixture on fire to evaporate alcohol, then add 200 milliliters of soy sauce and 200 grams of sugar, stirring until dissolved.

Simmer the sauce on low heat for about 40 minutes until it reduces to 40% of its original amount, stirring occasionally.

Check the thickness of the sauce by cooling a spoonful on ice and testing its flow on a plate.

Once the sauce is thickened, transfer it to a bottle and cool completely.

Wash off the eel sauce from the pre-cooked eel gently with low water pressure, ideally while the eel is half-frozen.

Dry the eel with paper towels and cut it in half, skin side down, slicing into pieces of about 18 to 19 grams.

Broil the eel pieces skin side up in a toaster oven on high for 8 to 10 minutes, checking for crispiness after 6 minutes.

Prepare sushi rice and wet hands with plain water for shaping the sushi.

Cut nori seaweed into thin strips, called obi, to hold the sushi together.

Shape sushi rice into tight rice balls without air holes, using specific hand techniques for pressing and rotating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens