Anago Sushi

Hard·30 min

Nigiri sushi of conger eel (anago), simmered in a sweet-savory sauce and glazed with its own reduced sauce (nitsume). The saltwater counterpart to unagi — softer, more delicate, less oily.

Anago sushi is a classic Edomae sushi topping. Wikipedia documents it within the broader sushi tradition. Anago was historically the cheaper alternative to unagi; caught in Tokyo Bay during the Edo period.

Soft, warm, delicate — the eel nearly dissolves on the tongue, carrying a sweet-savory glaze of reduced sauce.

The eel's collagen dissolves during simmering; the nitsume glaze concentrates flavor over many batches.

Variations

Some grill briefly after simmering.

On the Palate

Where Anago Sushi sits in the Japanese flavor cloud

Ingredients

Serves 2

How it's made

4 steps · 30 min

1
10 min
Simmer conger eel in dashi, soy, mirin, and sugar.
Watch out
Simmer the eel gently until the collagen dissolves and it turns silky-soft — a hard boil toughens the delicate flesh instead.
2
30 min
Reduce the liquid separately into nitsume.
Watch out
Reduce the simmering liquid separately to a glossy nitsume — cook it down until it coats a spoon; too thin and it won't cling to the eel.
3
5 min
Form nigiri rice bases.
4
5 min
Place anago on rice; brush with nitsume.

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Dutch Oven

A heavy enameled or bare cast-iron lidded pot, 4-7 liters, with thick walls and a snug lid. The mass evens out hotspots; the lid traps moisture for braising. Sears on the stovetop, then transfers to a 150°C oven for 3-4 hours of even, contained heat — the structural difference between a beef bourguignon that comes out luminous and one that turns to gray mush. Le Creuset and Staub are the celebrated versions; an old American Wagner is functionally identical.

Techniques

Braising