Post by Kenj on Sept 23, 2010 14:41:30 GMT -5
INGREDIENTS
1 tablespoon roasted sesame oil, plus a bit more for (re)broiling the eel.
(optional) 1 teaspoon garlic infused olive oil
3 cups cooked sushi rice; leftover rice cooked in dashi or water works fine.
8 to 9 ounces broiled eel (defrosted if previously frozen)
SEASONED DASHI & GARNISHES
To make flavorful dashi, put the following in a small sauce pan and boil for
10 to 15 minutes:
2 cups dashi
4 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce (I use a low sodium variety)
taré, or the sauce packet from packaged unagi
3 or 4 scallions (green onions), both white and green parts sliced thinly
crumbled or snipped nori
shichimi togarashi (7-spice powder)
sansho (ground green Japanese pepper)
wasabi
mild pickles, such as cucumber, cabbage or daikon
METHOD
1. Heat the sesame oil (and garlic oil, if using) in a non-stick (preferably)
medium saucepan or skillet over medium high heat. Swirl to coat the
bottom and as much of the pan ’s sides (at least an inch high).
2. When the oil is hot (it should be shimmering), gently but firmly press the
rice into the pan. Make sure it covers the bottom of the pan. You want to
maximize the surface area of rice grains exposed to the oil in the pan —
without having to stir, since no stirring occurs in order to encourage crust
formation— but you should not densely pack it in to form a solid mass.
3. Heat until the rice is hot throughout, as well as browned on the bottom. This
takes about 8 to 11 minutes.
4. While the rice is heating, oil a broiling pan in which you’ll cook the eel, skin
side up. Place the eel in the oven (with a broiler setting), and broil until the
skin bubbles. This takes about 7 to 8 minutes. Remove from oven when
done.
5. Turn the heat off for the rice when it’s ready. Slice the eel and place on top
of the rice; I serve it directly from the saucepan. Add garnishes (except for
the seasoned dashi), stir everything together, and serve in bowls. Pour in
some of the seasoned dashi at this point, if desired.
1 tablespoon roasted sesame oil, plus a bit more for (re)broiling the eel.
(optional) 1 teaspoon garlic infused olive oil
3 cups cooked sushi rice; leftover rice cooked in dashi or water works fine.
8 to 9 ounces broiled eel (defrosted if previously frozen)
SEASONED DASHI & GARNISHES
To make flavorful dashi, put the following in a small sauce pan and boil for
10 to 15 minutes:
2 cups dashi
4 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce (I use a low sodium variety)
taré, or the sauce packet from packaged unagi
3 or 4 scallions (green onions), both white and green parts sliced thinly
crumbled or snipped nori
shichimi togarashi (7-spice powder)
sansho (ground green Japanese pepper)
wasabi
mild pickles, such as cucumber, cabbage or daikon
METHOD
1. Heat the sesame oil (and garlic oil, if using) in a non-stick (preferably)
medium saucepan or skillet over medium high heat. Swirl to coat the
bottom and as much of the pan ’s sides (at least an inch high).
2. When the oil is hot (it should be shimmering), gently but firmly press the
rice into the pan. Make sure it covers the bottom of the pan. You want to
maximize the surface area of rice grains exposed to the oil in the pan —
without having to stir, since no stirring occurs in order to encourage crust
formation— but you should not densely pack it in to form a solid mass.
3. Heat until the rice is hot throughout, as well as browned on the bottom. This
takes about 8 to 11 minutes.
4. While the rice is heating, oil a broiling pan in which you’ll cook the eel, skin
side up. Place the eel in the oven (with a broiler setting), and broil until the
skin bubbles. This takes about 7 to 8 minutes. Remove from oven when
done.
5. Turn the heat off for the rice when it’s ready. Slice the eel and place on top
of the rice; I serve it directly from the saucepan. Add garnishes (except for
the seasoned dashi), stir everything together, and serve in bowls. Pour in
some of the seasoned dashi at this point, if desired.
