Cooking Unagi. Please check my technique and Recipie!?!
1 Vietnamese Eel (Does it have a different texture than japanese eel?)
Eel Baste (modified to my taste. I know the original recipe):
1/2 cup teriyaki sauce
1/2 cup Soysauce
1 Cup Mirin
1/5 approx. cup Sake
1 1/2 cup brown sugar
Eel bone, tail and head.
Eel sauce:
Take leftover baste + Sesame seed + Cornstarch
What I Did: I Deboned the Eel and I took the Head, bone, and tail and Made the baste by mixing all the listed ingrediants together, and Heated it on Simmer until the sugar melted,(around 10 min). Then I took the eel fillet, and Skewered it and steamed it until it was starting to fall off from the skewer and alot of fat had come out (7-10 min). then i proceeded to grill the eel on medium-low charcoal heat direcly on the rack. I basted it every min. After 5 min, i took it out and steamed it again for another 5min, then re grilled it for 10 basting it every min. I took the fillet and left it in the baste to cool. Then I took it out and made dragon rolls with it.
Answers: Ingrediants
1 Vietnamese Eel (Does it have a different texture than japanese eel?)
Eel Baste (modified to my taste. I know the original recipe):
1/2 cup teriyaki sauce
1/2 cup Soysauce
1 Cup Mirin
1/5 approx. cup Sake
1 1/2 cup brown sugar
Eel bone, tail and head.
Eel sauce:
Take leftover baste + Sesame seed + Cornstarch
What I Did: I Deboned the Eel and I took the Head, bone, and tail and Made the baste by mixing all the listed ingrediants together, and Heated it on Simmer until the sugar melted,(around 10 min). Then I took the eel fillet, and Skewered it and steamed it until it was starting to fall off from the skewer and alot of fat had come out (7-10 min). then i proceeded to grill the eel on medium-low charcoal heat direcly on the rack. I basted it every min. After 5 min, i took it out and steamed it again for another 5min, then re grilled it for 10 basting it every min. I took the fillet and left it in the baste to cool. Then I took it out and made dragon rolls with it.
Hiya Dog. I see a couple things in the components of your recipe that stand out. The Eel is like tofu, a flavor sponge, cut down on the baste to a couple times. One thing I noticed was there isn't an acid to break down the connective tissues, 1/2C rice wine vinager will help there. If you research "Mirin" you'll find that it's a coagulant, that's why your Eel's chewy, Mirin, brown sugar (I'd cut down on the amount of b/s) and soysauce should be a "finishing" glaze, a little Miso wouldn't hurt either, not for the cooking process.
Here's my suggestion: teriyaki sauce, rice wine vinager, Sake, marinade, 15minutes. Replace the "steaming" with straight to the charcoal, same amount of time. Make your glaze/ baste and save it for the end, and number one thing, taste it, just a little piece then you know what you need to add, maybe a little lemon, some ginger, you'll figure it out. There IS a science to it, Enjoy.