Korean Grilled Eel Rice Bowl
A sweet-salty glaze of soy sauce, mirin, sugar, and ginger juice is reduced by half, then brushed repeatedly onto freshwater eel as it grills. The eel starts skin-side down over medium heat for five minutes to crisp the exterior, then is flipped and basted with the glaze to build a lacquered, caramelized surface while keeping the interior moist. At least two or three rounds of basting are necessary to achieve the characteristic glossy finish. Sansho pepper dusted on top just before serving adds a sharp, tingling note that cuts through the eel's inherent richness.
Adjust Servings
Instructions
- 1
Simmer soy sauce, mirin, sugar, and ginger juice in a pot until reduced by half.
- 2
Season eel with a pinch of salt and grill skin-side down for 5 minutes over medium heat.
- 3
Flip, brush with sauce, and grill 3 more minutes.
- 4
Brush once more and grill 1 minute for a glossy finish.
- 5
Place eel on rice, sprinkle sansho pepper, and serve with seaweed.
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Nutrition (per serving)
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