Japanese Eel Soup Recipe

Eel: Cleaned and cut into pieces, this fish provides a rich, unique flavor to the soup.

Dashi stock: A traditional Japanese broth made from dried kelp and bonito flakes, essential for authentic flavor.

Soy sauce: Adds a salty, umami depth to the soup.

Mirin: A sweet rice wine that balances the flavors with its subtle sweetness.

Salt: Enhances the overall taste of the soup.

Green onions: Chopped and added at the end for a fresh, vibrant finish.

When preparing eel for this soup, make sure to remove any small bones to ensure a smooth and enjoyable eating experience. Additionally, when adding mirin and soy sauce to the dashi stock, taste the broth to adjust the seasoning if necessary. This ensures a balanced flavor profile. Finally, when chopping green onions, use both the white and green parts for added texture and flavor.

• eel - Substitute with catfish: Catfish has a similar texture and mild flavor, making it a good alternative to eel in soups.

• dashi stock - Substitute with chicken broth: Chicken broth can provide a savory base, though it lacks the specific umami of dashi. Adding a bit of kombu or mushroom powder can help mimic the umami flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• mirin - Substitute with dry sherry: Dry sherry can replicate the sweetness and depth of mirin. Adding a pinch of sugar can help balance the flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the Japanese eel soup to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can dilute the soup and affect its flavor.
• Transfer the cooled soup into an airtight container. Make sure to leave some space at the top of the container to allow for expansion if you plan to freeze it.
• Label the container with the date of preparation. This helps you keep track of how long the soup has been stored.
• For refrigeration, place the container in the fridge. The Japanese eel soup can be stored in the refrigerator for up to 3 days.
• For freezing, place the container in the freezer. The soup can be frozen for up to 2 months. To maintain the best quality, try to consume it within this time frame.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the eel.
• Reheat the soup on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating. Avoid boiling the soup as it can toughen the eel and alter the taste.
• If the soup appears too thick after reheating, you can add a little dashi stock or water to adjust the consistency.
• Garnish with freshly chopped green onions before serving to enhance the flavor and presentation.

• Gently reheat the Japanese eel soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and avoid breaking the delicate eel pieces. This method helps maintain the soup's original texture and flavor.

• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated through. Be cautious not to overheat, as this can make the eel tough.

• If you have a steamer, place the soup in a heatproof bowl and steam it gently. This method preserves the soup's moisture and prevents the eel from drying out. Steam for about 10-15 minutes or until the soup is thoroughly heated.

• For an added touch of flavor, reheat the soup in a clay pot or donabe. This traditional Japanese method enhances the soup's depth and keeps it warm for longer periods. Heat the soup over low to medium heat, stirring occasionally, until it reaches the desired temperature.

• If you prefer a quicker method, use an electric kettle with a soup function. Pour the soup into the kettle and set it to the soup setting. This method ensures even heating without the risk of overcooking the eel.

• Pot: Used to bring the dashi stock to a boil and to simmer the ingredients.

• Knife: Essential for chopping the green onions and cutting the eel fillets into pieces.

• Cutting board: Provides a stable surface for safely cutting the eel and green onions.

• Measuring spoons: Used to measure out the soy sauce, mirin, and salt accurately.

• Ladle: Handy for stirring the soup and serving it into bowls.

• Bowls: Used for serving the hot eel soup.

• Stove: Necessary for heating the pot and cooking the soup.

• Tongs: Useful for handling the eel pieces when adding them to the pot.

Prep ingredients in advance: Clean and cut the eel ahead of time to save minutes during cooking.

Use instant dashi: Opt for instant dashi stock to cut down on preparation time.

Measure seasonings: Pre-measure the soy sauce, mirin, and salt before starting to cook.

Chop green onions early: Have the green onions chopped and ready to go.

Simmer with a lid: Cover the pot while simmering to reduce cooking time and retain flavors.