Entree: Japan – Shikoku – 穴子めし ➤ Anago Meshi (Simmered and glazed conger eel served over steamed Japanese short-grain rice)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 cups (400 g) Japanese short-grain rice
- 2 1/4 cups (540 ml) water for cooking rice
- 2 anago (conger eel) fillets, approx. 6 oz (170 g) each, skin-on and cleaned
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1/4 cup (60 ml) dashi stock (or low-sodium chicken stock as substitute)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) sansho pepper powder or to taste (optional)
- 1 tbsp (10 g) toasted sesame seeds (optional)
- 1 tbsp (15 g) thinly sliced green onion for garnish

Instructions

1. Rinse the rice under cold water until water runs clear, drain, then cook in a rice cooker or pot with 2 1/4 cups (540 ml) water according to package or cooker instructions until tender.
2. While rice cooks, combine 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) mirin, 2 tbsp (30 ml) sake, 2 tbsp (25 g) sugar, and 1/4 cup (60 ml) dashi in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, then reduce to low and keep warm.
3. Pat the anago fillets dry. Heat 1 tbsp (15 ml) vegetable oil in a wide skillet or flameproof grill pan over medium heat. Lightly sear the skin side 1–2 minutes to set, being careful as anago is delicate.
4. Pour about half of the warm tare into the pan, cover, and poach the fillets gently 3–5 minutes until the flesh is cooked through and tender. Baste fillets with the tare during cooking so they absorb flavor.
5. Remove fillets and place on a baking sheet or broiler-safe dish. Brush fillets generously with additional tare and finish under a hot broiler or on a very hot grill 1–2 minutes to caramelize the glaze, watching closely to avoid burning. Repeat glazing once if desired.
6. Slice the glazed anago into 1–inch (2.5 cm) pieces. Spoon steamed rice into bowls, arrange the eel slices over the rice, and drizzle remaining tare over each bowl to taste.
7. Garnish with a light dusting of sansho pepper (optional), toasted sesame seeds, and sliced green onion. Serve immediately.