Step-by-Step Guide to Perfectly Preparing Eel for the Traditional Japanese Delight, Unagi

How to Prepare Eel for Unagi: A Step-by-Step Guide

Eel, or unagi, is a popular ingredient in Japanese cuisine, particularly in the dish known as unadon or unagi donburi. Preparing eel for unagi requires a specific process to ensure the eel is tender and flavorful. In this article, we will walk you through the essential steps to prepare eel for unagi, from sourcing the eel to cooking it to perfection.

1. Sourcing the Eel

The first step in preparing eel for unagi is to source high-quality eel. Look for fresh eel with a shiny, moist skin and a firm, white belly. It is best to purchase eel from a reputable fish market or a grocery store with a good seafood department. If possible, choose eel that has been caught in the wild, as it tends to have a richer flavor than farmed eel.

2. Cleaning the Eel

Once you have your eel, it is important to clean it properly. Start by rinsing the eel under cold running water to remove any scales or dirt. Then, place the eel in a bowl of cold water and let it breathe for a few minutes. This will help relax the eel and make it easier to clean.

Next, use a sharp knife to cut the eel in half lengthwise. Be sure to cut through the backbone and the skin. Once the eel is split, remove the backbone and any remaining innards. Rinse the eel thoroughly under cold water to remove any remaining blood or impurities.

3. Seasoning the Eel

After cleaning the eel, it is time to season it. Mix together soy sauce, mirin, and sugar to create a marinade. Pour the marinade over the eel, ensuring that it is evenly coated. Let the eel marinate in the refrigerator for at least 30 minutes, or up to several hours, to allow the flavors to penetrate the meat.

4. Cooking the Eel

Once the eel has marinated, it is ready to be cooked. There are several methods to cook eel for unagi, but the most traditional method is grilling. Preheat a grill to medium-high heat and brush the grates with a little oil to prevent sticking.

Place the eel skin-side down on the grill and cook for about 3-4 minutes, or until the skin is charred and crispy. Flip the eel over and cook for another 3-4 minutes on the other side. Be careful not to overcook the eel, as it can become tough.

5. Serving the Eel

After grilling, remove the eel from the grill and let it rest for a few minutes. Once cooled slightly, slice the eel into thin, bite-sized pieces. Serve the eel over a bed of steamed rice and garnish with pickled ginger, green onions, and a drizzle of soy sauce.

By following these steps, you can prepare eel for unagi with ease and enjoy a delicious Japanese dish that is sure to impress. Happy cooking!