The eel is a key element of Japanese cuisine. At the Cava Regulatory Board we showed you how to prepare smoked eel (enlace a la otra receta), a somewhat complex recipe. However, in Japan there are so many ways of preparing eel that we want to offer you a simpler but no less tasty recipe that also pairs extremely well with cava, marinated eel.
Marinated eel is prepared with a sauce that contains some of the most typical Japanese ingredients: soy sauce, mirin and sake. The combination of flavours that according to molecular studies by aromas expert and “Créateur d’Harmonies” François Chartier pairs perfectly with cavas de paraje calificado or single estate cavas (aged for more than 36 months).
After following these simple steps your marinated eel is now ready to eat. You could serve as you would fish kebabs, or alternatively in the Japanese way, on a bed of boiled rice.
Don't forget to pair your marinated eel with a cava de paraje calificado (aged for more than 36 months), to bring out the delicious, slightly sweet flavours. A simple and tasty combination that will make for a memorable moment.