Modu Recipes

Striker Chef's Eel and Perilla Oil Pasta

A nourishing pasta dish featuring perfectly de-odorized grilled eel, complemented by the nutty flavors of ginger and perilla oil.

🙋 Recommended for

  • ⭐ Those who want to try making a unique and luxurious nourishing noodle dish at home.
  • ⭐ Those who want to enjoy clean and savory grilled eel without the fishy taste.

Ingredients needed 🛒1 servings

  • Prepared eel, 2
  • Pasta (spaghettini), 1 serving
  • Ginger, a little
  • Scallions, a little
  • Olive oil, 3 tbsp
  • Soy sauce, 2-3 tbsp
  • Mirin, 2 tbsp
  • Cooking wine, 1 tbsp
  • Sugar, 1.5 tbsp
  • Butter, a little
  • Perilla oil, a little
  • Salt, a little
  • Pepper, a little

Recipe 🍳

  1. Pour boiling water over the skin side of the eel to scald and scrape off the slimy, white mucus with a knife to remove the fishy odor. Pat dry completely with paper towels.
  2. Finely mince or thinly julienne the ginger, and finely chop the scallions.
  3. Heat olive oil in a pan over medium heat. Sear the eel, skin-side down first, then increase heat to high and grill until golden brown on both sides.
  4. Turn off the heat. Add soy sauce, mirin, cooking wine, sugar, and minced ginger to the pan. Use the residual heat to reduce the sauce and coat the eel (glaze).
  5. Once the sauce has coated the eel, add a little butter for shine and thickness. Remove the eel and cut into bite-sized pieces.
  6. Boil spaghettini in salted water for about 6 minutes. Drain.
  7. In the same pan used for the eel, combine the remaining sauce with the cooked pasta, shredded ginger, and perilla oil. Toss well. Season with salt and pepper, and add chopped scallions to finish.
  8. Plate the sauced pasta and top with the cut eel pieces.
  1. Pour boiling water over eel skin to remove slime and fishy odor.
  2. Mince or julienne ginger, and chop scallions.
  3. Sear eel in a pan with oil until golden brown on both sides.
  4. Turn off heat, add soy sauce, mirin, cooking wine, sugar, and ginger to glaze. Finish with butter.
  5. Toss cooked pasta with remaining eel sauce, perilla oil, and ginger.
  6. Serve pasta topped with eel pieces.

Cooking tips 💡

  • The key to removing the fishy smell is to scald the slimy mucus on the eel's surface with hot water and then scrape it off.
  • When adding the soy sauce mixture, turn off the heat. This prevents the sauce from burning and allows the residual heat to create a smooth, glossy coating.

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Prepared eelPastaGingerScallionsOlive oilSoy sauceMirinCooking wineButterPerilla oil
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