This unagi sushi recipe uses sustainable sablefish in place of traditional and unsustainable freshwater eel. If you love unagi, this will be a close cousin that you’ll feel a lot better about eating, when considering the sustainability issues of fishing eel.
- 1 1/2 lbs. sablefish fillet (or black cod)
- 1 large sheet konbu (kelp)
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 1/2 tbsp. mirin
- 1 handful katsuobushi (skipjack flakes)
- potato starch
- sesame seeds
- extra sake
- extra water
- steamed rice
Serves 8 People
Black Cod Sushi 🥢 #hashigo #hashigosushi #huntingtonbeach #hb #beachcity #surfcity #sushi #sashimi #sushibar #goodtimes #freshfish #sushichefs #healthy #blackcod #cod #yuzu #japanesefood : @jimmyhashigo pic.twitter.com/18ij99peR5— Gindara Sablefish (@GindaraSable) December 6, 2018
- Dust both sides of the sablefish with sea salt. Cover the fillets in plastic wrap and transfer to fridge. Let sit 15-20 min.
- Wash salt off of fillets with cold water. Blot dry.
- Tear konbu into fillet size pieces. Wet paper towel with sake and moisten konbu. Sandwich sablefish between pieces of konbu. Cover fillet in plastic wrap and refrigerate for 30-40 min. Remove konbu and return fillet to fridge.
- Mix soy sauce, sugar, mirin, and katsuobushi with 1 1/2 tbsp of sake, and 1 1/2 tbsp water in saucepan.
- Bring to a boil, then lower heat and simmer 10 min.
- Drain and remove katsuobushi and set sauce aside.
- In small bowl, combine 8 tbsp. cold water with 2 tbsp. potato starch. Return the soy/mirin sauce to a boil then lower heat to simmer. Add potato starch gradually to sauce until desired consistency is reached. Remove and let cool.
- Slice sablefish into 1 in by 2 in pieces.
- Lightly char one side of fish with small butane torch or sear in hot saucepan briefly.
- Top fish with drizzle of sauce and sesame seeds.
- Serve slices over hot steamed rice.
Next time you want to experience unagi sushi, check out sablefish or black cod instead. These are much more sustainable options.