Roasted Eel
Elevate your seafood experience with this exquisitely flavorful Roasted Eel recipe, a perfect balance of tender, caramelized goodness and umami-rich marinade. Fresh eel is meticulously prepared and marinated in a luxurious blend of soy sauce, mirin, sake, sugar, ginger, and garlic, infusing each bite with robust flavors. Oven-roasted to perfection, the eel develops a glistening glaze that pairs beautifully with its smoky, buttery texture. Garnished with toasted sesame seeds and vibrant scallions, this dish is ideal for indulging in traditional Japanese-inspired cuisine at home. Whether served with steamed rice or as part of an elegant spread, Roasted Eel is a stunning centerpiece that’s easier to make than you’d think. Perfect for seafood enthusiasts seeking bold flavors, this recipe will make your weeknight dinners or special occasions unforgettable.
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Recipe Information
Ingredients
- 2 pounds fresh eel
- 0.5 cup soy sauce
- 0.25 cup mirin (sweet rice wine)
- 0.25 cup sake
- 2 tablespoons sugar
- 1 inch piece (grated) fresh ginger
- 2 cloves (minced) garlic
- 3 stalks (chopped) scallions
- 1 tablespoon sesame seeds
Instructions
Start by preparing the eel. Rinse the eel under cold water, remove any remaining blood by scrubbing with salt, and rinse thoroughly. Pat dry with paper towels.
In a medium bowl, combine the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Stir until the sugar dissolves completely.
Place the eel in a shallow dish and pour the marinade over it, ensuring each piece is well-coated. Cover and leave to marinate for at least 30 minutes in the refrigerator, turning occasionally.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set a wire rack on top (if available), which will allow the eel to roast evenly.
Remove the eel from the marinade and place it on the prepared baking sheet. Reserve the marinade for basting.
Roast the eel in the oven for 20 minutes. Remove from the oven, brush generously with the reserved marinade, and return to the oven.
Continue roasting for another 15-20 minutes, basting once more until the eel is cooked through and caramelized.
In the meantime, toast the sesame seeds in a dry skillet over medium heat for about 2 minutes until golden, stirring frequently to prevent burning.
Once done, remove the eel from the oven and allow it to rest for a few minutes. Transfer to a serving platter.
Garnish the roasted eel with chopped scallions and toasted sesame seeds. Serve hot with steamed rice or as desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 52.7 mcg | 264% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
