Unagi nigiri

UNAGI 鰻 NIGIRI 握り

Unagi (freshwater eel) nigiri is one of the most popular varities of Japanese sushi because of its rich flavour and unique, meaty texture. The best way to taste unagi nigiri is to blowtorch the unagi with a good basting of unsweetened nikiri glaze to lightly warm up and charr the unagi before the serving.

The unagi here is tenderised and medium well done, medium well done because, the unagi lose its crispness and blends its sweetness when done well, if blowtorched the unagi will crisp the exterior and activate the softness inside that melts inside your mouth. Enjoy!.

METHODS

Let´s begin by Preparing nikiri glace;
Place the soy sauce, sake, garlic and ginger in a pan, then leave to infuse over a medium heat and slowly simmer down 1/4 of the content, and remove from the heat, strain the nikiri through, leave to cool and store for the service. –
100ml Light soy sauce
50ml Sake
10g Garlic sliced
5g Ginger sliced

Preparing the sushi;
Put the rice in a bowl and wash thoroughly with cold water 5 or 6 times. Refill the bowl with clean water and leave the rice to soak for 20 minutes, then using a very fine mesh sieve, drain the soaked rice, bring the soaked rice to the cooking pot and pour over the measured water. Bring to the boil, then cover the pot with a tightly fitting lid and reduce the heat to very low. Gently steam and simmer the rice for 20 minutes
150g Sushi rice – Toyama Koshihikari
160ml Water

Preparing sushi vinegar;
Just before the rice has finished cooking, prepare the sushi vinegar. Place the salt and sugar in a large mixing bowl, heat in a microwave for 10 seconds to warm through, then stir well to dissolve.
15ml Rice vinegar
3g of salt
12g of sugar

Once the rice is cooked, transfer the rice to the mixing bowl (hangiri) with the sushi vinegar. Mix thoroughly with a wooden spoon to combine, then leave the rice to rest 4-5 minutes then transfer to sushi hot case, and keep the warm temperature preserved.

SERVING

Meanwhile, prepare the fish, using a sharp sashimi knife, slice the eel into even strips, each weighing 10–12g. Using the palm of your hands, form the rice balls weighing 6-8g, Place the sliced eel on your palm, dap a pinch of wasabi over eel and place the rice over the wasabi eel. Roll the nigiri with two thumbs and index finger, gently press to shape and repeat the process over 180° rotation, do not press the nigiri too hard, just gentle thumbing is ok, nigiri should break down in the mouth without a pressure. Brush with a little nigiri glaze and sear with a blowtorch until lightly charred.

Once seared, drip ume sauce and sprinkle a small pinch of sansho over the eel, place the nigiri on the serving plate, and should be eaten right away.