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Unagi Sushi - Barbecued Eel Recipe
Ungai is Japanese is for freshwater eel. Barbecued eel is usually served as nigiru sushi.
I have to confess that barbecued eel is the only type of sushi I dislike. (Did I really say that?!)
But if eel is your thing, the following recipe is quite easy to make.
Ingredients
- 1 package barbecued, freshwater eel (about 8 oz)
- 1 tablespoon of rice wine
- 2 1/2 tablespoons of mirin
- 3 tablespoons of soy sauce (Kikkomens or something with less salt)
- 1 1/2 tablespoons of sugar
Making the Glaze
Mix the sugar, mirin, soy sauce and rice wine in a small sauce pan. Gently heat it on medium for about 11 minutes. It should become like syrup.
Broil the Eel
Cut the eel into 4 pieces lengthwise and place them on a cookie sheet. You may want to use tinfoil to prevent sticking.
Broil the meat for about a minute until it starts to bubble.
Brush Your Eel
Dip a small baking brush into your glaze and brush the top of each piece of eel.
How to Serve Your Ungai
Place a piece of your barbecued eel on top of a nigiru and fasten with a small piece of nori (seeweed).
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