2 tbsps olive oil
2 garlic cloves (minced)
2 oz baby eels (cleaned)
1/2 cup mirin (Japanese sweet wine)
1/4 cup sugar
1/4 cup soy sauce
1tsp white pepper
dried chile (crushed, pepper flakes)
Method:
take oil and garlic in a small saucepan over medium heat cook until garlic is golden brown. Then add the rest of ingredients, Cook and stir until liquid is reduced to about 1/2 cup.
Seared 3-7oz. Filet of sturgeon
Season to taste salt
Get to know eels sauce:
Eels or nitsume is used in Japanese cuisine. they grilled eel or in eel sushi rolls. I also use the eels sauce over fresh grilled vegetable, seared fish and over rice as a quick flavor booster. you can also add dashi to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)
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