Steamed eel, or Unagi no kabayaki, is a classic Japanese dish that’s surprisingly simple to make at home. The eel is known for its delicate flavor and tender texture, coated in a sweet and savory sauce that will tantalize your taste buds. If you’re looking for a healthy and delicious meal that’s ready in minutes, look no further than this steamed eel recipe!
What You’ll Need to Get Started
Ingredients:
- 1 lb fresh or frozen eel, cleaned and cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 1 tablespoon sake (Japanese rice wine)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- Steamed rice, for serving
Equipment:
- Steamer basket
- Large pot or saucepan with a lid
Steamed Eel Ingredients
Easy-to-Follow Steaming Instructions
- Prepare the eel: If using frozen eel, make sure it’s completely thawed. Rinse the eel pieces under cold water and pat them dry with paper towels.
- Make the sauce: In a small bowl, whisk together the soy sauce, mirin, sugar, sake, ginger, and black pepper until the sugar is dissolved.
- Marinate the eel: Place the eel pieces in a shallow dish and pour the sauce over them. Make sure all the pieces are coated evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for a more intense flavor.
- Steam the eel: While the eel is marinating, fill the pot with about an inch of water and bring it to a boil over high heat. Place the steamer basket in the pot, making sure the water doesn’t touch the bottom of the basket.
- Arrange and steam: Arrange the marinated eel pieces in a single layer in the steamer basket. Cover the pot with the lid and steam for 10-15 minutes, or until the eel is cooked through and flakes easily with a fork.
Steaming Eel in a Steamer Basket
Tips for the Best Steamed Eel
- Fresh vs. Frozen: While fresh eel is always preferred, using frozen eel is a great alternative. Make sure to thaw it completely before using.
- Don’t overcook: Steamed eel is best when cooked through but still tender. Overcooking can make it dry and tough.
- Serving suggestions: Steamed eel is traditionally served over a bed of fluffy white rice. You can also garnish it with chopped green onions, sesame seeds, or shredded nori seaweed for added flavor and visual appeal.
FAQs
Can I grill the eel instead of steaming it?
Absolutely! Grilling eel, or Unagi no kabayaki, is another popular cooking method that gives it a delicious smoky flavor. You can find great recipes for grilled eel on our website.
What can I substitute for mirin?
If you can’t find mirin, you can substitute it with a mixture of 1 tablespoon of sugar and 3 tablespoons of sake.
Can I make steamed eel ahead of time?
Yes, you can steam the eel ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently in the steamer basket or microwave until warmed through.
Indulge in Delicious and Healthy Steamed Eel
Steamed eel is a healthy and flavorful dish that’s surprisingly easy to make at home. With just a few simple ingredients and easy-to-follow instructions, you can enjoy this Japanese delicacy any night of the week. For more delicious steamed recipes, check out our guides on how to make steamed zucchini and steamed kohlrabi. Happy cooking!
