Friday, March 13, 2009
On my travels to Japan I discovered what can be done to turn eels into a taste sensation. Nagoya is famous for Hitsumabushi. It's a grilled eel on top of a bed of rice, that is accompanied by a small pot of tea, Nori (seaweed) and fresh Wasabi (Horse Raddish). It is considered quite a delicacy in Japan. The eel can be eaten as is or mixed with the Nori and Wasabi. The final part of the meal is eaten with the soup mixed in. The best part of this wonderful meal in my mind is the grilled eel. Its coated in a special sweet sauce and grilled over charcoal. The sauce compliments the unique flavour of the eel. I took up the challenge of trying to cook the same recipe at home here in NZ.
I'm pleased to say it turned out well. The only thing I would do differently next time is to remove all of the skin.
The recipe for the sauce is as follows;
Mirin - Japanese famous sauce which containing Sake and Sugar
More Sake and Sugar
Stock boiled from the eels head if you want to go there.
Soy Sauce last
Heat Sake and sugar first with the eel head or small piece of meat, then add soy sauce and sugar.
This thickens up and becomes quite thick like honey.
Once you have prepared the sauce, just place the eel on bamboo sticks and grill. Dip the eel regularly into the sauce and keep turning over the heat. The sauce caramelises on the eel.
This is so delicious, but remember to remove all of the eels skin. The skin is awful to eat.
Of course the best bait for eels is a big old trout head!! When they grab it, they just don't want to let go, you don't even need a hook.