Glazed Eel Skewers | By Njam

4 persons | Fish and shellfish | Fish | Main dish

Prep time

This recipe is made in collaboration with Njam!

• Light a medium amount of Binchotan and heat your YAKINIKU® Shichirin to 250 °C. For this recipe you are working with direct heat. Then place the yakitori bars on the Shichirin.

Cook time

• Cut the côte à l'os into thin, even strips of approx. 1-2 cm wide. The more even they are, the better they cook on the Shichirin.
   
• Thread the meat and strips of smoked eel alternately onto the skewers. Make sure the meat is secured firmly so the skewers are easy to turn during grilling.
   
• Mix the hoisin sauce, sweet soy sauce, salty soy sauce and ponzu in a small bowl until smooth. Taste and adjust as needed.
   
• Thread the Toma'Muse tomatoes and green olives alternately onto separate skewers.
   
• Place the eel skewers on the yakitori bars of the Shichirin. Baste generously with the glaze every few minutes during grilling. Turn regularly so they colour and glaze evenly. Grill until the meat is cooked through and the glaze caramelises nicely.
   
• Place the tomato-olive skewers alongside on the Shichirin and grill briefly until the tomatoes colour lightly and are warm.
   
• Place the eel skewers on a plate, sprinkle with caramelised sesame seeds and serve immediately with the tomato-olive skewers alongside.