Entree: Japan – Chugoku – あなごめし ➤ Anago-meshi (Grilled and sweet-simmered conger eel glazed and served over steamed rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 2 conger eel fillets, approx. 8 oz (225 g) each, bones removed
- 2 cups (400 g) short-grain Japanese rice, rinsed until water runs clear
- 2 1/4 cups (540 ml) water for cooking rice
- 1/2 cup (120 ml) dashi stock (or low-sodium chicken stock)
- 1/3 cup (80 ml) soy sauce
- 1/3 cup (80 ml) mirin
- 3 tbsp (45 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) vegetable oil or neutral oil for grilling
- 1 tbsp (15 g) unsalted butter (optional, for gloss)
- Sansho (Japanese pepper) or finely ground black pepper, to taste
- Chopped green onion or mitsuba, for garnish
- Pickled ginger or tsukemono, to serve (optional)

Instructions

1. Prepare the rice: place rinsed rice and 2 1/4 cups (540 ml) water in a rice cooker or pot; let soak 30 minutes, then cook according to cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered 10 minutes.
2. While rice soaks, combine dashi, soy sauce, mirin, sake, and sugar in a small saucepan and bring to a gentle simmer over medium heat. Stir until sugar dissolves, then reduce heat to low and keep warm.
3. Pat the conger eel fillets dry and, if large, cut into serving-length pieces. Lightly brush both sides with oil.
4. Heat a grill pan or broiler to high. Brush eel with some of the warm tare and grill/broil 2–3 minutes per side, basting with tare, until the surface begins to glaze and just flakes easily. Repeat basting and quick grilling once more for a glossy finish.
5. If using a pan: after searing, pour 2–3 tbsp (30–45 ml) tare into the pan, add the eel pieces and spoon over for 1–2 minutes to caramelize lightly.
6. Optionally, brush a little unsalted butter over the finished eel for extra sheen and richness.
7. To serve, mound steamed rice into individual bowls or a shallow donabe, place grilled anago pieces atop, spoon additional tare over the eel and rice, and garnish with sansho and chopped green onion. Serve immediately with pickles on the side.