Cut the eel into eight even-sized pieces. Mix the soy and mirin together and place in a flat dish. Sit the eel in, give it a mix then leave for 10 minutes. Turn over and leave for another 10 minutes.
While the eel’s marinating, cook the noodles. Bring a large pot of very lightly salted water to the boil and add the seaweed and noodles, making sure they don’t all clump together when you add them. Give the pot a stir from time to time to ensure they cook evenly. When the water comes back to the boil it can sometimes boil over on the stove. Just before it does this add
Take the eel from the marinade, reserving it. Place a non-stick frying-pan over a moderate heat and when it’s hot add the eel pieces, as many as will comfortably fit in the pan at one time. Cook for 1 minute then flip over and cook on the other side until coloured. Once all the eel is cooked add the marinade back to the pan with the eel and cook over a high heat until it mostly evaporates and develops a lovely sheen. Take off the heat and sit the eel on top of the noodles, drizzling on the pan juices.
Scatter the avocado, remaining sesame seeds and sprouts or cress on top.
© 2010 Peter Gordon. All rights reserved.