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Hearty Garden Bean Soup

Hearty Garden Bean Soup

As we start getting into the thick of Autumn, the weather’s starting to get colder and the garden is drawing to a close. I had a box of macaroni in the pantry that I haven’t used and it was taking up some space, so I 

Surprising Saffron

Surprising Saffron

One of the most interesting things I have in my garden, one that is always a conversation starter is saffron (Crocus sativus). A species of autumn blooming crocus. The same extraordinarily expensive spice is also quite easy to grow here in NY, its prohibitive cost 

Let’s Catch Eel

Let’s Catch Eel

After my first accidental catch of eel which was absolutely delicious, I set my heart out to catch more of these tasty, albeit scary looking morsels. They were actually out here where I was! My husband was not as enthused.

It looks like a… sea snake! It combines two things I’m scared of! The sea and snakes! Sea snake!

Yeah, delicious sea snakes.

It involved a lot of research–how exactly does one catch an eel, on purpose? How does one find a good place that has a lot of eels? Most sites simply stated that you put an eel trap (which is a converted minnow/spearing/killie pot) with some sort of bait (meat), toss it in at night and pull up in the morning and you should have yourself an eel or two. Some sites expounded on traditional methods of catching them, including stringing wool yarn with worms and having their rear facing fine teeth catch on them, using an eel spear in the winter, and, bewilderingly enough, throwing over whole animal carcasses over night.

They like structures, so are found close to docks, in salt, brackish, and freshwater. Other than that, the instructions were mostly vague, and seemed more about luck than anything else (which I suppose fishing is.) Also, I don’t know where you’d be able to leave the trap unless you own rights to a dock, so doing it overnight was not feasible. I had to piece together bits of information in order to figure out where to hunt for eels, especially since all I had was a fishing rod–but this rod had caught one before, which means it could do it again.

I suppose, in order to understand where I would find the most eel, we have to think about their life cycle. All species of eel have their own spawning grounds in different oceans, where they drop their eggs and their larval form drifts on ocean currents, they reach inlets and turn into glass eels that make their way into freshwater to grow, staying anywhere from 10 to 25 years until they reach a mature size, and then they make their way back to their spawning ground to start all over again. Since they can breathe air for a short amount of time, some will cross grassy areas to dump themselves into ponds.

In spring and summer, they are abundant as they begin to feed voraciously from their winter semi-hibernating state. In late summer and fall, the mature ones begin their migration.

This means that during October here on Long Island, decent sized eels are going to be in the rivers and streams moving back towards the open ocean.

Now for the bait aspect–they eat lots of things, and are usually predators, but they prefer an easy meal and so will forage as well. They are carnivorous, so often people catch them in their crab traps on their chicken. I went on a tip in a forum where the bloodier the meat, the better the bait, and so I took my fishing rod, bought a small pack of cubed steak (the cheapest I could find), cut it into small pieces, and hooked it onto a small snapper hook (size 6) with a weight (a key that goes nowhere because I lost my lead weight.) At sundown, I went to a local inlet (where there were public docks for people to board their own boats), and dropped the line in just a few feet from the dock and waited.

I started pulling up blue claw crabs and had resigned myself to getting a decent amount of crabs instead–then, was it my imagination or when I was pulling up a crab, I saw a black ribbon swimming near it? I quickly dropped the line back in. A few moments later the tip of my rod started wiggling like crazy. I didn’t touch it because eels will nibble first at the bait and push it around before they swallow it whole. If you start pulling while they’re nibbling, you’ll lose it. So I was patient. Suddenly, the rod bent hard and stilled and for a moment I thought I had lost it. Carefully, I gave it a little tug and the real bouncing of the pole began–there was an eel on my line and it was thrashing.

I abandoned trying to reel it in and began hand pulling the line. Up comes an eel, smaller than the one I had caught the first time around but no less feisty. Over the 10 inch limit so it was a keeper. It had swallowed the hook. I learned with the first one not to attempt to remove the hook and simply unsnapped the hook line from the leader and drop it in the bucket. Snapped on another hook, bait, and I was in business. I caught 2 in the hour and a half I was there and called it a night.

Word of caution, whatever you keep them in you’ll want it either deep enough so they can’t come out, or have it covered. Turns out eel escaping in the car isn’t a joke!

My mom, who had been very excited the first time I caught one, saw my Facebook picture post and asked that I save her one. I’m salting it to remove the mucous and I will freeze it so she has it when she gets back from Costa Rica in November.

Cucumber Shiso Salad

Cucumber Shiso Salad

A quick pickle with shiso, meant to be eaten as a side dish. I like roughly chopping the shiso but some people might prefer mincing it. This is a great way to use shiso if you have an abundance of them (red, green, or Korean 

Oven Roasted Jerusalem Artichokes

Oven Roasted Jerusalem Artichokes

I dug up some of the Jerusalem Artichokes from the garden, where it’s kept contained in a shady area surrounded by concrete against the side of the house. It hasn’t stopped it from exploding in population, but at least it’s contained and not as vigorous 

Fresh Caught Japanese Grilled Eel (Unagi/Anago Kabayaki)

Fresh Caught Japanese Grilled Eel (Unagi/Anago Kabayaki)

To my surprise, I caught an American eel the other day off our local dock, and at first I thought I had pulled in a snake–myself and my daughters were screaming, half because the thing was humongous and heavy and snapping at us, and the other half because the seagulls started divebombing us for the other little fish Sophie caught on her rod at the same time.

I was daunted. It was huge and angry and slippery, it’s body producing a thick coat of slime that made it impossible to grab onto. But the thought of making my own Unagi Kabayaki was just too tempting, so despite the fact that many people offered to take it off my hands (we gained a large audience pulling it up), I decided to take it home and give it a go. My husband was less than amused when he saw it, and looked vaguely horrified at this thing I pulled up. It was close to 4 pounds and about 3 feet long, the body the diameter of a small can of coke.

I have to admit that the eel was hard to kill (mentally), it had survived outside of the water (the slime keeping its gills moist) for almost 4 hours at this point. I didn’t want it to suffer while I filleted it up so instead of the traditional method of pinning its head and filleting it live, I put it into my deep freezer–fish, like reptiles, will first go into a hibernating state and then die in their sleep (most of the time, anyway.)

Once it was dead, I took it out and defrosted it under some water and rubbed salt onto the slime. This caused the slippery slime (that it produced in a defense response) to coagulate and slough off while I scraped with a spoon. When it was clean, I laid it out on some paper towels and patted it dry.

Filleting it was another thing I was worried about, and my first fillet job on it came out horrible–not visually appealing as I really had no idea what I was doing, despite the numerous Youtube tutorials I watched in preparation. Thankfully I didn’t puncture the bile sac and managed to gut it in one piece and debone it too.

Finally, I cut it into pieces and skewered them in a somewhat similar fashion to traditional kabayaki, but nowhere near as pretty.

Normally, for kabayaki, the eel should be broiled for 10 minutes first, then steamed for 30 minutes, and then finally grilled over charcoal and slathered with sauce. This is because eel skin is tough, and doing it this way makes it tender. Of course, there are variations where it is grilled immediately, but I wanted to make sure the first time I did it was tasty, or else I probably wouldn’t try it again.

It came out delicious and we’ll be grilling it at the dojo tonight! It’s unbelievable that fresh eel has virtually none of the fishy taste I’m used with with traditional unagi.

July 2022 Update

My knife work with the eel has greatly improved, and we’ve continued to catch eel right here off the shore–I’ve been skipping the steaming step and no one seems to care because there’s absolutely nothing like fresh grilled eel in the summer.


Kabayaki Sauce

  • 1/4 cup mirin
  • 1/4 cup sake
  • 2/3 cup soy sauce
  • 1/4 cup dashi stock
  • 1/8 cup sugar
  • 1 tablespoon honey
  • 1 pinch grated ginger
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 tablespoon cornstarch (to thicken)

1. Combine all ingredients in a sauce pan and stir over medium heat until thickened and alcohol has burned off.

Eel:
Gut, debone, fillet with skin on, cut into 5 inch segments, and skewer with bamboo skewers perpendicular to the length so that it’s easy to handle and won’t fall apart.

1. Place in an oven safe pan and broil on high for 10 minutes or until skin has started to crisp. Remove and place in a steamer for 30 minutes or in a pressure cooker for 6 minutes. Until skin is fork tender.
2. Prepare grill and place skewers, skin side down over charcoal and brush with kabayaki sauce. Flip and do the same on the other side. Continue slathering on sauce and flipping until slightly charred. Can be done in a toaster oven/conventional oven on broil as well.
3. Update May 2018: Alternatively, you can skip the steaming process and just broil it in the oven from start to finish. The skin was not more tough than normal. I broiled for about 20 minutes, flipping and adding sauce every 4 or so.

Then follow Hitsumabushi recipe to serve, or eat as is.

Freshly Caught Bluefish Sashimi: Waste Not, Want Not

Freshly Caught Bluefish Sashimi: Waste Not, Want Not

I had been itching to try the bluefish snappers that we’ve been catching raw, sashimi style. The internet fishing community is a bit unsure about it raw, mainly because few people try it that way. Is it worth it? Heck yeah. The fish, while young 

Last Of Summer Sandwich

Last Of Summer Sandwich

This particular sandwich has a special place in my memories, as Asian bakeries always have some variation of it. I must confess, for the longest time, I hated this sandwich which turns soggy after sitting in its container under the counter at the bakery, but 

Sunny Sunchokes

Sunny Sunchokes

Sunchokes (Helianthus tuberosus), also called Jerusalem Artichokes, are one of those love-it-hate-it type of plants. However, it is one of the only starch sources perennial in all zones. The reason it gets a bad rap is the same reason it’s so hardy–it get invasive, fast. It loves full sun but will still produce decent sized tubers in the shade–which is where I keep mine, on the north side of the house, contained in an area flanked by concrete in the hopes that I can contain them.

I like them very much because they make beautiful flower arrangements too–they are a species of sunflower (getting 10ft+ high), and nothing says cheerful like a vaseful on my dining table. If kept in shady areas, they won’t flower, so that’s the particular trade off if you want them manageable. I’m tempted to do a raised bed of them where the sun shines, which might solve the containment problem and my desire to have flowers as well.

Keeping it in loose, well draining and even sandy soil will make harvesting it much easier. They can be eaten raw, and has, oddly, a ginger flavor which gives rise to its Chinese name–Yang Jiang, meaning Sun Ginger. Asians tend to pickle them as a crunchy treat, but they can be used in any way potatoes are used.

If you notice them invading places you don’t want them to be in, pull in early spring and keep pulling until the tuber they’re coming from depletes its nutrient sources. The other things you can do is try to trace it to the tuber.

When collecting them, it’s best to follow the thin roots to the tubers which can run two or three feet away from the plant itself. I like to use a small hand shovel because I’m not collecting that many at once, but if you are, a garden fork or a large shovel would be ideal in reaching the ones deeper in the soil. Collecting them after the first frost makes them sweet, but they can be harvested any time after the tops start to wilt.

I like to roast them until they are creamy and sweet, paired with steak and some greens, it makes for a wonderful side dish during those crisp autumn days. As a word of warning: Some people get gassy/diarrhea when they eat them because they can’t digest the starches, but I haven’t had any issues with them. Some will say to avoid such an issue, it’s best to take off the skin. However, for someone with constipation though… it might just be the natural answer to get things moving.

Recipes with Sunchokes
Oven Roasted Jerusalem Artichokes

Butter From Scratch

Butter From Scratch

When I first discovered how to make butter from scratch, I was horrified. How have I lived so long without making my own butter? I felt like an entire world opened up to me that I had previously not known before. Dinner guests are always