Live Eel: how should i cook it?
I found live eel at a small Asian market where I'm staying for the summer and I think I just might have to try it out. The only question is how.
How to prepare it, and what to pair it with. The only sad thing, though, is I don't have a grill, so those options are out (sadface).
All information is welcome, because I know nothing about eel besides eating it a couple of times in sushi.
Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
3 Comments:
hm, so, I've never cooked eels at home (there are restaurants specialized in eels everywhere in Japan), but apparently you can do that...
1. Place the eel in a shallow pan. Pour boiling water enough to cover the eel to remove the surface mucus.
2. Immediately drain and remove moisture with paper towels.
3. Place the eel on a piece of aluminum foil (recommended: grease the foil with a little bit of vegetable oil), splash a bit of sake, and wrap.
4. Put the aluminum foil packet in a broiler, cook 3 min
5. Open the packet, and brush the eel with sauce(*)
6. Return the packet (leave it open), and broil for another min.
*sauce
soy sauce 350ml
mirin 300ml
white sugar 250g
sake 100ml
head/bone of the eel
1. Grill the head and bones. put them in a pot, add sake and mirin, boil to evaporate alcohol
2. Add sugar, until melted
3. Add soy sauce, boil
4. Reduce the heat to just simmering, and simmer for at least 20min
5. Strain.
Put the eels on top of short- or medium- grain white rice, and sprinkle sansho on top = Unadon
I've heard of a French dish using eels.. maybe someone here knows how to make it.
hmw0029 at 2:40PM on 05/26/09
you need to have them peel it, then cut into 2-3 inch chunks.... flour it and saute it in butter and olive oil..... until lightly browned. (you can season it with s&p) a cast iron skillet is perfect. serve it with fresh lemon. so sweet. haven't had one in years, used to eat it at least once a week ...
this is the way i grew up eating eels.... in a sicilian neighborhood.
pooch at 7:24PM on 05/26/09
Unagi kabayaki is the most scrumptious preparation of eel I've ever had. Thanks for the recipe, HMW0029!!
Cassaendra at 8:14PM on 05/26/09