I wonder whether there is in nature a vital force equal to that of the eel. Seriously, I have great respect, almost a kind of reverence for this animal. And 'one of the few fish, for example, that can breathe out of water: it manages to breathe through skin, as is the case for some amphibians.
Not to mention what is in front of the new chef when it comes to killing the animal, clean and fillet. I must admit that it is a hard test, I found myself unprepared to repeat like a mantra: That's a joke? No, seriously, it's a joke fot ####### mo?!
If you are not faint of stomach, or you need a quick lesson on how to deal with the visual challenge take a look at this video .
Another precaution, vital information which fortunately I have found time and my fishmonger coop he had forgotten to give me (no, I know that the Coop is not me ..) is that the eel meat deteriorates quickly, and should be killed and cleaned right before cooking. There I understood why my uncle, who was fishing, he held ready in a Mastellone water. A little bit for it to lose the taste of mud typical of this type of river fish, a little to get them ready and fresh when needed.
One of the most delicious ways in my opinion is to prepare the sauce with roasted Kabayaki and accompanied by the fragrant white rice.
So (because we do not use photos, taken by hunger we have completely forgotten Fotina for the blog) ... it all comes pretty inviting, does not it? Now, think ... feel bite of the crispy skin made from the embers, the underlying fat has decreased with the heat kept soft and tasty meat, and sauce that has 'painted' all ... ^ ^ I only remember watering, absolutely bell! To prepare for this bonanza?
Ingredients
first fork, you'll need eel. You can get it in two ways: first go to a specialty store in Asia and take frozen fillets ready for use, a move that advice. The second, if you're brave or you do not have Asian food stores nearby, and take home the beautiful fish guizzante.Comunque still serves an eel, a three-pound serves two people.
-white rice (I explain how to prepare here )
Kabayaki-salsa. If you go all'alimentari Asia, ask for it. I used the ready, bought here. The shipping costs are low, the quality is really good, I'm happy with this online store. If you want or need to do it yourself, you'll need
-120 ml soy sauce;
-120 ml mirin (sweet sake is a kind of cooking)
-45 grams sugar.
you do not find mirin, sake can be replaced with the increasing dose of sugar for a while, even if you do not find the Sake .. well, some use sherry, but I do not guarantee the taste!
Ok, when you have all the ingredients to first prepare the sauce: Mix all ingredients in a saucepan, stir over low heat until all sugar is dissolved. Then let it cool, bottle and keep it in the fridge ready for when you need it.
If you have frozen fish, place in refrigerator to thaw slowly at least 5 or 6 hours before. If you have fresh eel, an hour before cooking it clean it and cut threads. If you've ever done, will take away more time and some scream. In the video above you can see the Japanese chefs use a nail, he has two purposes: it kills the animal outright, and hold it steady while you work. If like me you are missing of course, our services are perhaps more comfortable after having killed him in a trance of about 10-15 cm and to work one at a time.
Begin light the coals, and return from your thread. Once you have them in front of you, if they cut them into slices of a long span max, then stop using the skewers as follows:
this measure will ensure that you do not curl during cooking and is more comfortable handling. While the embers to prepare you end up white rice.
Now, with your sauce Kabayaki maybe put into a bowl and move your thread to the grid area. Wet
good for the fillets in the sauce, and place them skin down on the embers. The skin should be crispy, not eye to overcook the meat though. Every now and then take them away from the coals for new bathrooms in the sauce, so that they become well lacquered.
When you are ready, place in individual bowls white rice, the rice over hot fillets removed the skewers, and ultimately paid just over a tablespoon of sauce to flavor the rice.
Phenomenal!
Big hugs to all! Moreno
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