Sea Eel with Cucumber Wrapped up with Egg Crepe

Food Network Canada
5 servings

Recipe Courtesy Kaji Matsuhiro, Sushi Kaji Restaurant.



Sea Eel Sauce

cup + 1 tbsp. soy sauce (200 ml)
1 ¼
cup +1 tbsp. mirin (350 ml)
6 ½
Tbsp Japanese sake 100 ml
Tbsp sugar (15 ml)

Sea Eel

sea eels
cucumber, sliced
inch fresh root ginger, peeled and cut into thin strips

Lemon Vinegar Marinade

Tbsp light soy sauce (15 ml)
Juice of 1 lemon
Fish soup stock (made of dried bonito flakes) (300 ml)
Tbsp sugar (45 ml)

Egg Crepe

eggs, beaten
Vegetable oil, for frying
pinch of salt


Step 1

Mix soy sauce, mirin, Japanese sake, and sugar in a saucepan. Bring to the boil. Reduce the heat and simmer until the sauce has thickened.

Step 2

Preheat the broiler to medium.

Step 3

Place the eels on a broiling tray or baking sheet. Brush sauce on the eels. Broil the eel for about 6 minutes. Brush with more sauce and continue to broil until the surface of eel gets charred.

Step 4

Sprinkle salt on sliced cucumber and mix well.

Step 5

In a bowl, mix together light soy sauce, juice of 1 lemon, fish soup stock and sugar. Add the cucumber and ginger. Mix. Set aside.

Step 6

Beat the eggs in a mixing bowl. Add a pinch of salt. Heat a little oil in a square frying pan for the egg crepe. Add enough beaten egg to thinly cover the bottom of the frying pan and swirl the frying pan. Cook on a medium low heat until the edges are dry and start to curl. Flip the egg crepe and turn. After 20 to 30 seconds, transfer to a plate. Make 5 crepes.

Step 7

Place the mixture of cucumber and sea eel in the centre of the egg crepe and roll them together.

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