Grilled Eel over Rice

Step 1

Pat the 1 lb eel fillets dry with paper towels. If they have skin, score it lightly in a crosshatch pattern to help the glaze penetrate and prevent curling.

Step 2

In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 2 tbsp sugar. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3 minutes. Simmer until slightly thickened, about 5 more minutes, then remove from heat.

Step 3

Preheat your grill or broiler to medium-high. Brush the eel fillets generously with the sauce, reserving about half for later.

Step 4

Grill the eel skin-side down for 3-4 minutes until the skin is crisp and lightly charred. Flip and grill the flesh side for 2-3 minutes until opaque and cooked through, brushing with more sauce halfway.

Step 5

Brush the eel with the remaining sauce once more and grill for 1 minute to caramelize the glaze. Watch closely—it should be glossy and bubbling, not burnt.

Step 6

Slice the grilled eel into 2-inch pieces. Divide the 3 cups cooked rice among 4 bowls, top with the eel, and drizzle any extra sauce over the top.

Step 7

Thinly slice the 2 scallions and sprinkle over the bowls along with the 1 tsp sesame seeds. Serve hot.