Lacquered eel is a signature dish in Japanese cuisine, particularly popular in eel restaurants, where it is often enjoyed over rice in lacquered boxes. Traditionally prepared as kabayaki , this recipe involves grilling marinated eel in a sweet and sour sauce that creates a glossy, delicious lacquer. This dish, originally from Tokyo, dates back over 300 years and perfectly embodies the finesse and mastery of Japanese culinary techniques.
Ingredients for 4 to 6 people:
For the sauce:
- 120 g of rock sugar
- 3 dl of tamari (thick soy sauce)
- 8 cl of mirin
Preparation :
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Prepare the eel:
- Ask your fishmonger to head the eel, open it like a wallet and debone it. If you do it yourself, be sure to remove all the bones as you carefully open the eel.
- Place the eel on a board with the skin side facing the surface. Make parallel slits every 0.5 cm from head to tail to break up any remaining bones and make cooking easier.
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Prepare the sauce:
- In a saucepan, combine the rock sugar , tamari and mirin . Heat gently over medium heat, stirring until the sugar is dissolved.
- Let the sauce simmer until it reduces by about 1/10 of its volume, forming a slightly syrupy consistency. The sauce is ready when its texture becomes thick and glossy. You can store this sauce in a bottle for future use.
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Skewer and grill the eel:
- Insert 5 to 6 parallel metal skewers into the eel, across the fish, to form a roll that you can unroll over the coals. This step is crucial to ensure that the eel does not lose its shape during cooking.
- Grill the eel over the embers, rolling and unrolling it regularly to ensure even cooking. You will need to turn it over so that each side is nicely browned. As it cooks, brush the eel regularly with the lacquer sauce. Repeat this process until the surface of the eel is shiny and covered in a thick caramelised lacquer.
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Finish and serve:
- Once the eel is perfectly grilled and lacquered, remove it from the skewers. Cut the eel into 3 cm pieces.
- Arrange the pieces in a large dish, then sprinkle with sansho pepper for a slightly spicy and refreshing touch. You can also add sprigs of kinome , the young shoots of the tree that impart a delicate herbal note.
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Taste:
- Serve the kabayaki eel as is, or over white rice. If you want a traditional Kyoto presentation, place the lacquered eel in a square lacquered box . Accompany with sansho pepper and young kinome shoots for a complete culinary experience.
Advice :
- Choosing the eel: If possible, opt for wild eel, which has leaner and more flavorful flesh than farmed eel. This will make all the difference in the texture and flavor of the dish.
- Variations: Although eel kabayaki is traditionally served over rice, it can also be enjoyed on its own, with a glass of sake or green tea, for a more refined tasting experience.
- Sansho Pepper: This sweet, slightly lemony Japanese pepper adds an interesting contrast to the richness of the lacquered eel. You can adjust the amount to suit your taste.
Conclusion :
Eel kabayaki is a true celebration dish in Japanese cuisine, offering a unique combination of sweet, salty and umami flavors. The char-grilled cooking, glossy glaze and delicately perfumed taste of tamari , mirin and sugar make this dish a must-have in Japanese cuisine, a refined and memorable dish to share with your guests or to enjoy on a special occasion.
