HOW TO PREPARE UNAGI (ELL)

Unagi, or freshwater eel, is a popular delicacy in Japan and is known for its soft, tender meat and sweet, rich flavor. Preparing unagi often involves grilling, but it can be prepared in various ways. Below is a general method for preparing a classic Japanese unagi dish called “Unagi no Kabayaki.”

Ingredients:
Whole live unagi (freshwater eel)
Kabayaki sauce (a sweet soy-based sauce, which can be purchased or homemade)
Steamed rice (for serving)
Optional: sansho (Japanese pepper), pickles, and miso soup (for serving)
Basic Steps to Prepare Unagi:

1. Killing and Cleaning:
   Killing: To kill the unagi, insert a spike through the eyes to reach the brain. (Please note that this can be difficult and is best left to professional chefs or fishmongers.)
   Cleaning: Slit the belly and remove the internal organs, then wash the eel thoroughly.
2. Filleting:
   Make a cut along the belly from the head to the tail.
   Open it flat and remove the backbone and other small bones using tweezers. Be sure to leave the skin on as it helps to hold the eel together during cooking and adds flavor.
3. Skewering:
   Skewer the eel lengthwise to prevent it from curling up during cooking.
4. Grilling:
   Pre-grill the unagi on a charcoal or electric grill to remove excess fat and firm up the flesh. This process may take around 5-10 minutes.
   Apply a generous amount of kabayaki sauce and continue grilling. Baste the eel with the sauce several times during grilling to build up a nice glaze.
   Grill until the unagi develops a glossy, caramelized surface and is thoroughly cooked, which may take an additional 10-15 minutes.
5. Serving:
   Slice the grilled unagi into bite-sized pieces.
   Serve it over a bed of steamed white rice to make “Unagi Don” (also known as “Unadon” or “Unaju” depending on the serving style).
   Optionally, sprinkle with sansho (Japanese pepper) and serve with pickles and miso soup on the side.
   Notes:
   Purchasing: You can also buy pre-packaged, pre-cooked unagi fillets in many Asian markets, which only need to be heated and glazed with sauce before serving.
   Kabayaki Sauce: To make homemade kabayaki sauce, you typically simmer soy sauce, mirin, sake, and sugar until it reduces to a slightly thick, sweet glaze.
   Safety Precautions: Handling live eels requires skill and caution. If you’re unfamiliar with the process, consider using pre-processed unagi or seek guidance from a professional chef.
   Enjoy your delicious unagi dish! Remember, due to the complexity and challenges associated with preparing eel, many people prefer to enjoy unagi at restaurants or use pre-packaged fillets for home cooking.