📝 About This Recipe
Anago, or saltwater eel, is the elegant, fluffier cousin to the more common freshwater Unagi. This recipe captures the essence of Edomae-style sushi, featuring eel simmered in a sweet-savory broth until it practically melts on the tongue. Finished with a rich, reduced 'Nitsume' glaze, this dish offers a sophisticated balance of umami and delicate sweetness that is a hallmark of high-end Japanese dining.
🥗 Ingredients
The Eel
- 4 large fillets Fresh Anago (Saltwater Eel) fillets (cleaned, deboned, and skin-on)
- 2 tablespoons Coarse sea salt (for cleaning the slime from the skin)
- 1/2 cup Sake (for rinsing)
Simmering Liquid (Broth)
- 3 cups Water
- 1 cup Sake (high quality junmai preferred)
- 1/2 cup Mirin
- 4 tablespoons Sugar
- 1/2 cup Soy sauce (Japanese dark soy sauce)
- 1 piece Ginger (2-inch knob, sliced into rounds)
Sushi Assembly
- 3 cups Prepared Sushi Rice (seasoned with rice vinegar, sugar, and salt)
- 2 teaspoons Wasabi (freshly grated or high-quality paste)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
👨🍳 Instructions
-
1
Lay the anago fillets skin-side up on a cutting board. Generously sprinkle with coarse salt and rub gently to remove the slippery mucus. Rinse thoroughly under cold running water and pat dry with paper towels.
-
2
Place the fillets in a shallow tray and pour 1/2 cup of sake over them. Let sit for 5 minutes to neutralize any fishy odors, then drain.
-
3
In a wide, shallow pot or a large sauté pan, combine the water, 1 cup sake, mirin, sugar, and ginger slices. Bring to a gentle boil over medium heat.
-
4
Carefully slide the anago fillets into the simmering liquid, skin-side down. Lower the heat to a very gentle simmer.
-
5
Place an 'otoshibuta' (a drop-lid) or a piece of parchment paper directly on top of the fish. This ensures the fish stays submerged and cooks evenly without breaking apart. Simmer for 15 minutes.
-
6
Add the soy sauce to the pot. Replace the lid and continue to simmer for another 15-20 minutes until the eel is incredibly tender and the liquid has reduced slightly.
-
7
Using a wide spatula, very carefully remove the eel fillets from the liquid and place them on a plate. They will be very fragile, so handle with care.
-
8
Strain the remaining simmering liquid into a small saucepan. Boil over medium-high heat until it reduces to a thick, syrupy consistency. This is your 'Nitsume' sauce.
-
9
Once the eel has cooled slightly, cut the fillets into 3-inch long rectangular pieces, slicing at a slight diagonal.
-
10
Wet your hands with 'tezu' (vinegared water). Take about 20g of sushi rice and shape it into an oblong mound.
-
11
Dab a tiny amount of wasabi on the underside of an eel piece, then place the eel over the rice mound. Gently press with two fingers to marry the fish to the rice.
-
12
Just before serving, use a brush to paint a generous layer of the reduced Nitsume sauce over the top of the eel.
💡 Chef's Tips
Always clean the anago skin with salt; skipping this step results in a muddy flavor and unpleasant texture. Handle the cooked eel with extreme care as the collagen breaks down during simmering, making it prone to falling apart. If you prefer a smoky flavor, you can lightly torch the top of the eel with a kitchen blowtorch after assembly but before saucing. Ensure your sushi rice is at body temperature when assembling; cold rice ruins the delicate texture of the warm eel. If you can't find fresh anago, look for frozen 'un-sauced' saltwater eel at specialty Japanese markets.
🍽️ Serving Suggestions
Pair with a glass of chilled, dry Junmai Ginjo sake to cut through the richness of the glaze. Serve alongside pickled ginger (gari) to cleanse the palate between bites. A warm cup of roasted green tea (Hojicha) complements the toasted, savory notes of the eel beautifully. Start the meal with a light sunomono (cucumber salad) to provide a crisp, acidic contrast. For a complete experience, serve as part of a multi-course nigiri flight, following lighter white fish.