| Mirin-Teriyaki Glazed Trout |
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If you like broiled eel in Japanese restaurants, you'll like this dish.
Fresh Japanese eel is hard to find, and hard to fillet, so I use white or
Idaho trout fillets that are similar in thickness to butterflied eel.
The sweet salty glaze is what make this dish so lip-smackingly delicious.
Sides: steamed rice and seaweed salad (available in Japanese grocery stores, and many regular supermarkets). |
| Serves 4 |
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| Ingredients | Directions |
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1/2 Tbsp sesame seed oil 1/3 cup Mirin (Japanese sweet rice wine) 1/3 cup Teriyaki sauce |
Preheat the broiler. Wrap a boiler pan with aluminum foil. Mix sesame oil, Mirin, and Teriyaki sauce in a medium saucepan and bring to a boil. Boil over medium heat until reduced to 1/3 cup, 7-10 minutes. The mixture will thicken slightly and become syrupy. |
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4 white trout fillets 1/2 tsp salt 1 tsp toasted sesame seeds |
Season fillets with salt on both sides. Brush both sides lightly with Teriyaki
glaze and place fillets in a broiler pan skin side down. Use glaze very
sparingly as it can burn under the broiler. Sprinkle sesame seeds over trout
fillets. Broil for 4 minutes. Check if the trout flakes in the thickest part by inserting a fork or knife between the flakes. If not done, put in the oven (not under the broiler) for another minute. Bring the remaining glaze to a simmer and brush over trout fillets. Serve with rice and seaweed salad. |