Filleting and Sweet-Simmering Conger Eel

Name: Filleting and Sweet-Simmering Conger Eel
Cuisine: Japanese
Ingredients: 4 pounds anago (conger eel), preferably ike-jime slaughtered; 4 pounds anago (conger eel), preferably ike-jime slaughtered; 4 pounds anago (conger eel), preferably ike-jime slaughtered; 1¼ cups plus 3 tablespoons shoyu (soy sauce); 1¼ cups plus 3 tablespoons shoyu (soy sauce); ¾ cup mirin (sweet cooking wine); ¾ cup mirin (sweet cooking wine); 3½ cups plus 2 tablespoons sake (rice wine); Sea salt; ⅔ cup plus 2 tablespoons sugar; 3½ cups plus 2 tablespoons sake (rice wine)

Anago no oroshi-kata to ni-kata

Preparation info

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Ingredients

4 pounds anago (conger eel), preferably ike-jime slaughtered
Sea salt
3½ cups

Asia
Japan
Fish course
Pescatarian

Method

Filleting

Rinse the fish under cold running tap water, then in cold salted water (1 quart water and 2 tablespoons sea salt). Wipe the fish dry with a paper towel and place it on the chopping board, head to the right, back side facing you. Stab a small ice pick through the head just in back of the eye into the chopping board so that the fish is held securely