Grace Parisi learned to make unagi Kabayaki—grilled eel—by watching YouTube’s Cooking with Dog. Since eel is fairly hard to find, she often substitutes trout, which is a bit leaner than eel but similar in flavor.
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1 cup soy sauce
1 cup mirin
1/2 cup sugar
1/2 cup unseasoned rice vinegar
1 teaspoon instant dashi
2 carrots, finely julienned
2 leeks, white and light green parts only, finely julienned
Four 6-ounce rainbow trout fillets, bones removed
Steamed sushi rice and crumbled nori, for serving
How to Make It
In a medium saucepan, bring the soy sauce, mirin, sugar and vinegar to a boil. Simmer over moderate heat until the glaze is reduced to about 1 1/2 cups, about 10 minutes.
Meanwhile, in another medium saucepan, combine the dashi with 1 1/2 cups of water and bring to a boil. Add the carrots and leeks and simmer just until crisp-tender, about 1 minute. Remove from the heat and let stand.
Preheat the broiler and position a rack 6 to 8 inches from the heat. Arrange the trout fillets on a sturdy baking sheet, skin side up, and broil for about 2 minutes, until the skin begins to sizzle. Carefully peel off the skin. Brush the fish with some of the glaze and broil for 3 minutes, brushing once or twice more, until the sauce is lightly caramelized. Turn the fillets, brush liberally with more glaze and broil for 3 minutes longer, brushing once or twice, until the trout is cooked through and lacquered.
Mound rice in shallow bowls and drizzle lightly with the glaze. Using a slotted spoon, add the carrots and leeks. Top with the fish and nori and spoon the dashi into the bowls. Serve with the remaining glaze on the side.
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