Filleting and Sweet-Simmering Conger Eel from The Sushi Experience by Hiroko Shimbo
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,...
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Cooking tools:
- Ice pick
- Cutting board
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Saucepan
Ingredients
- 4 pounds anago (conger eel), preferably ike-jime slaughtered
- 1¼ cups plus 3 tablespoons shoyu (soy sauce)
- ¾ cup mirin (sweet cooking wine)
- 3½ cups plus 2 tablespoons sake (rice wine)
- Sea salt
- ⅔ cup plus 2 tablespoons sugar
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