Directions

To prep eel filets:

For fresh/frozen eel filets:

1. Thaw the eel filets if needed.

2. Remove the spine of the filets by taking a knife and slicing just to the side of the spine. Continue slicing around the spine on both sides until a knife can slide underneath to remove it. Once the spine is fully removed, the filet should lay flat.

3. Transfer butterflied eel filets to a steam basket and steam until cooked through (about one minute in a pressure-cooker).

4. Remove from steam basket and place into kabayaki sauce to marinate before grilling.

For broiled/pre-marinated packs (Eel in the U.S. is most commonly found this way):

1. Simply thaw and grill on a cast-iron skillet or griddle until heated through.

For the kabayaki sauce:

1. Combine sake, mirin, soy sauce, and honey in a saucepan and reduce over medium-low heat until thickened and syrupy.

For the rice:

1. Bring one cup of rice to a vigorous boil with 2 1/2 cups of water.

2. Reduce heat to a low simmer and cook covered for 20 minutes.

3. Remove from heat and let stand covered for an additional 10 minutes before serving.

For the furikake:

1. Finely chop the nori and mix with the remaining ingredients. Use as a finishing seasoning for rice, fish, or vegetables.

To grill/assemble:

1. Set up your Kamado Joe Classic II for high-heat, direct grilling. The use of a cast-iron griddle is also ideal. Without, you may want to a fish basket accessory to help keep the tender eel whole as it grills.

2. Place the precooked, marinated eel filets directly on a hot griddle, skin-side down. Cook until the skin is slightly charred/crispy and the filet is heated through (only a couple of minutes per side).

3. Serve BBQ eel filets over rice, and season with furikake, if preferred.