What You Need to Know
The tare sauce (soy, mirin, sugar) undergoes reduction while basting, with amino acids from soy reacting with reducing sugars via Maillard pathways. Simultaneously, sucrose inversion occurs from mirin's acidity, lowering crystallization risk.
Achieves crackling sheen without burning through controlled, repeated basting. Traditional preparation splits eel ('hiraki') to maximize surface area for glaze adhesion. Modern adaptations use blowtorches for final crisping.
Key Parameters
Temperature
°C - °C
Time
6-8 min
3 min - 12 min
Equipment
Horsetail basting brush (hake)Cast iron grill (shichirin)Blowtorch (modern finishing)
Steps
- 1.
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The Science
Primary Reaction
Maillard reaction (150-160°C) + sucrose caramelization (160-180°C)