Eel for sushi, or unagi (the Japanese name for freshwater eel) should not be confused with a marine variety called anago. The highest quality product is considered to be caught in the natural environment, and not bred on a farm. The ideal size of unagi is from 30 to 50 centimeters. Some expensive restaurants in Japan contain aquariums filled with live eels, and they do not start cooking them until the order arrives.
How long has this product been known and how is it useful?
According to some sources, unagi has been used in Japan for thousands of years. The product is rich in protein, vitamins A and E, etc. Some people believe that eating unagi gives them stamina. For this reason, the Japanese most often eat eel in the hottest time of the year. There is a Japanese custom to eat unagi in the summer, between mid-July and early August.
How is it used?
Sushi eel is usually processed in a fillet and fried, then glazed with sweet sauce. In addition to sushi, many different dishes are prepared from it. It can be barbecue, as well as just cooked grilled fillet with sweet onion sauce. Typically, steamed white rice is served as a side dish.
In Asian specialized stores, sushi eel is most often sold frozen, in vacuum packaging. A well-prepared unagi combines a rich aroma (a bit like a pate) with an appetizing texture, a crispy crust on the outside, but juicy and delicate flesh inside. It is often referred to as smoked eel for sushi, but in fact its preparation does not include smoking in its usual form.
How do unagi?
In eastern Japan, it is usually steamed after being lightly grilled to remove excess fat, then seasoned with sweet sauce and grilled again. In the western part of the country, steam is not used, the product is simply fried longer to burn excess fat. Due to this feature, in eastern Japan, eel for sushi tastes more tender than in western.
The ingredients for the sauce are also important for the final formation of unagi taste. The quality of the grilled charcoal used is also important: its best look is made from solid oak.
How to buy unagi?
As noted above, when buying eel, you should pay attention to the size of the fillet. It should not be less than 30 cm and more than 50 cm. Also pay attention to the texture of the product and the presence of sauce (it should be a lot). It is better to store unagi in a frozen form, since it is a perishable product.
How to use it for sushi
As already noted above, eel is a fish for sushi, in most cases it is used for this particular dish. How to use it in this capacity? For classic unagi nigiri you will need:
- 125 grams of eel fillet (unagi);
- 150 grams of rice for sushi;
- 180 ml of water;
- 12 ml of rice vinegar;
- 3 grams of salt;
- 7 grams of sugar.
How is the process of making rice for sushi?
To prepare rice for sushi, place the cereal in a medium saucepan and rinse thoroughly with cold water 5 or 6 times. Fill the container with clean water and let the rice soak for 20 minutes.
Using a very thin sieve, drain the water, return the rice to the pan and pour in the measured water according to the recipe. Bring to a boil, then cover the container with a tight-fitting lid and reduce heat to a minimum mark. Gently let off steam and cook rice for 20 minutes. When it is almost ready, prepare a gas station. In a large bowl, mix vinegar, sugar and salt and place in the microwave for 10 seconds. Stir the mixture until the ingredients are completely mixed.
After the rice is cooked, turn off the heat and transfer the cereal into a bowl of sushi vinegar. Mix everything thoroughly with a wooden spoon to combine the ingredients, then leave to cool to room temperature.
How to collect sushi?
Meanwhile prepare the eel. Using a very sharp knife, finely chop the fillet into even strips, each weighing 10-12 grams. To make the pieces smooth, you can take a slightly frosted unagi.
To collect nigiri sushi with eel, measure 10 servings of rice, each weighing 12 grams. Using your palms, form rice balls into oblong figures of the same size and place them on a metal tray. Put the strips of chopped eel on top, add a few drops of unagi sauce (from the package) and burn with a burner until slightly browned. Then put the nigiri on a serving platter.
To serve sushi on the table, sprinkle a small amount of unagi sauce on the items. Place a little pickled ginger and wasabi on each plate.
How to make rolls with unagi?
In addition to eel sushi recipes, roll guides are also popular. This Japanese appetizer has taken root on our tables especially well. Rolls at home are easy to prepare. For one of the options for this dish you will need:
- 240 grams of sushi rice;
- 1 full sheet of nori (fried seaweed);
- 30 grams of cucumber, fresh;
- 15 grams of daikon seedlings, fresh;
- 120 grams of unagi;
- 30 grams of sesame seeds;
- gary (pickled ginger), to taste;
- Wasabi (Japanese horseradish), to taste;
- soy sauce to taste.
For rice dressing:
- 3 tablespoons sugar;
- 1 tablespoon of salt;
- 1 cup rice vinegar;
- 30 grams of seaweed combo.
For glaze sauce:
- 120 grams of sake;
- 120 grams of mirin;
- 30 grams of sugar;
- 30 grams of water;
- 15 ml of soy sauce.
How to cook unagi roll?
To prepare rice for sushi, wash it thoroughly, drain and let stand for 30 minutes in a colander. When preparing rice for 1 cup of cereal, add a little less than 1 cup of water to a pot or rice cooker. 45 minutes after starting cooking, transfer the cereal into a large bowl (best made of plastic or wood) to speed up the cooling process. Add 30 ml of dressing. Let the rice cool. Stir it periodically so that the cereal cools evenly. Wait about 20-30 minutes, then you can proceed with further actions.
Place a whole sheet of nori (rough side up) on a bamboo mat. Cover the entire sheet, except for 2 cm from the far edge, with an even layer of rice, pressing it with wet hands. Sprinkle sesame seeds from left to right. Place strips of unagi, cucumber and daikon seedlings on the edge of the nori that is closest to you. Fold the sheet with the filling in the opposite direction from you, squeeze the roll very hard and continue to roll until you reach the empty end of the nori. To seal the roll, grease a sheet of seaweed with a rice dressing. Squeeze the roll with a bamboo mat. You can shape the roll as you wish, making it slightly oval or square. To serve the dish, cut the roll into 12 even pieces. This is best done with a wet knife so as not to damage the product.
Place the icing sauce on top of the roll or serve it separately on a plate. Garnish with pickled ginger and wasabi. Serve rolls with soy sauce.