Japanese BBQ Eel

Ingredients

• 2 packages of eel filets (fresh, frozen, or broiled/pre-marinated)
• 1 cup Short Grain Japanese Rice, or sushi rice

For the kabayaki sauce:

• 1/2 cup mirin
• 1/4 cup soy sauce
• 1/4 cup sake
• 1-2 tbsp Zingerz Cayenne-Infused Honey

For the furikake:

• 2 large sheets of roasted nori
• 2 tbsp black sesame seeds
• 2 tbsp white sesame seeds
• 1 tbsp Jacobsen Salt Co. Pure Kosher Sea Salt
• Optional add-ons: bonito flakes, or dried shrimp

Instructions

To prep eel filets:

• For fresh/frozen eel filets:
  • Thaw the eel filets if needed.
  • Remove the spine of the filets by taking a knife and slicing just to the side of the spine. Continue slicing around the spine on both sides until a knife can slide underneath to remove it. Once the spine is fully removed, the filet should lay flat.
  • Transfer butterflied eel filets to a steam basket and steam until cooked through (about one minute in a pressure-cooker).
  • Remove from steam basket and place into kabayaki sauce to marinate before grilling.
• For broiled/pre-marinated packs (Eel in the U.S. is most commonly found this way):
  • Simply thaw and grill on a cast-iron skillet or griddle until heated through.

For the kabayaki sauce:

• Combine sake, mirin, soy sauce, and honey in a saucepan and reduce over medium-low heat until thickened and syrupy.
• **Recipe Notes: The honey can be replaced with any kind of sugar to obtain similar results.

For the rice:

• Bring one cup of rice to a vigorous boil with 2 1/2 cups of water.
• Reduce heat to a low simmer and cook covered for 20 minutes.
• Remove from heat and let stand covered for an additional 10 minutes before serving.
• **Recipe Notes: You can substitute another kind of rice if preferred (use manufacturer instructions for best results), but for authenticity, use short-grain Japanese rice.

For the furikake:

• Finely chop the nori and mix with the remaining ingredients. Use as a finishing seasoning for rice, fish, or vegetables.

To grill/assemble:

• Set up your Kamado Joe Classic II for high-heat, direct grilling. The use of a cast-iron griddle is also ideal. Without, you may want to a fish basket accessory to help keep the tender eel whole as it grills.
• Place the precooked, marinated eel filets directly on a hot griddle, skin-side down. Cook until the skin is slightly charred/crispy and the filet is heated through (only a couple of minutes per side).
• Serve BBQ eel filets over rice, and season with furikake, if preferred.