Grilled Eel with Teriyaki Glaze

Introduction

Grilled eel, or unagi, is a delicacy known for its rich, savory flavor and tender texture. This recipe pairs the eel with a homemade teriyaki glaze that enhances its natural sweetness and adds a glossy finish. Using the Arteflame grill ensures that the eel is perfectly charred on the outside while remaining juicy and succulent inside.

Ingredients

• 2 whole eel fillets, cleaned and deboned
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup sake (Japanese rice wine)
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 2 green onions, finely chopped (for garnish)
• Sesame seeds (for garnish)
• Lemon wedges (for serving)

Instructions

Preparing the Grill

1. Fire Up the Grill: Start by firing up your Arteflame grill to get it ready for grilling. Allow the flat cooktop to reach a medium-high heat.

Making the Teriyaki Glaze

2. Prepare the Glaze: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
3. Simmer the Glaze: Reduce the heat and let the glaze simmer for about 10 minutes, or until it thickens slightly. Remove from heat and let it cool. Doing this on the Arteflame introduces a delicious smoky flavor.

Preparing the Eel

4. Brush with Sesame Oil: Lightly brush the eel fillets with sesame oil to prevent sticking and to add flavor.
5. Season the Eel: Season the eel fillets with a pinch of salt.

Grilling the Eel

6. Grill the Eel: Place the eel fillets on the flat cooktop of the grill, skin-side down. Grill for about 3-4 minutes per side, or until the eel is cooked through and has a nice char. Don't overcook it!
7. Apply the Glaze: In the last few minutes of grilling, brush the eel fillets generously with the teriyaki glaze. Allow the glaze to caramelize slightly.

Serving

8. Garnish and Serve: Remove the eel from the grill and place on a serving platter. Garnish with finely chopped green onions and sesame seeds. Serve with lemon wedges on the side.
9. Enjoy Immediately: Serve the grilled eel hot, accompanied by steamed rice and grilled vegetables if desired.

Tips

• Handling Eel: If you're unfamiliar with preparing eel, ask your fishmonger to clean and debone it for you.
• Prevent Sticking: Ensure the grill is well-oiled and hot to prevent the eel from sticking.
• Alternative Glaze: For a different flavor, try using a miso glaze or a simple soy and honey glaze.

Variations

1. Spicy Grilled Eel: Add a dash of chili flakes or sriracha to the teriyaki glaze for a spicy kick.
2. Honey Miso Glazed Eel: Replace the teriyaki glaze with a mixture of miso, honey, and sake for a unique flavor.
3. Herb Infused: Add fresh herbs like cilantro or basil to the garnish for a fresh twist.
4. Lemon Pepper Eel: Marinate the eel in lemon juice and pepper before grilling for a zesty flavor.
5. Eel Kabobs: Cut the eel into chunks and skewer with vegetables for a fun presentation.

Best Pairings

• Side Dishes: Steamed rice, grilled vegetables, or a fresh green salad.
• Beverages: Pair with a crisp white wine like Sauvignon Blanc, a light sake, or green tea.
• Dessert: Finish with a light dessert like mochi or a fruit salad.

Conclusion

Grilled eel with teriyaki glaze is a delicious and elegant dish that showcases the rich, savory flavor of eel. The homemade teriyaki glaze adds a perfect balance of sweetness and umami, making this dish a standout at any meal.