The Nasty Bits: Dashi-Simmered Eel Recipe

• 1 live eel, about 10 ounces
• 1/2 pound pork shoulder, with skin and fat still attached
• 1 1/2 cups dashi
• 4 tablespoons Japanese-style soy sauce, or 3 tablespoons darker soy sauce
• 3 tablespoons mirin sauce
• 1 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste
• 2 green onions, cut into 1 inch segments
• 3 thin slices of ginger

1. To prepare the eel: After the eel has been gutted, place it into a heatproof basin or large bowl. Run very hot water over the eel and let sit for a few minutes. Then, using a firm grip, rub your fingers over the eel and remove the layer of slimy skin. The wash under hot water will also rinse the majority of the blood from the eel. A few washes in cold water will also help.
2. With a heavy cleaver, chop off and discard the head. Chop the rest of the eel into 2-inch segments. Set aside.
3. To prepare the pork shoulder: Rinse the pork and cube the meat into 1 1/2 inch cubes. Set aside.
4. Place the pork along with the rest of the seasoning ingredients in a medium pot for braising. Bring to a boil, then simmer slowly for 30 minutes. Add the segments of eel and simmer for an additional 30 minutes, or until both the pork and eel are tender.

live, pork shoulder, dashi, soy sauce, mirin sauce, salt, sugar, green onions, ginger

Taken from www.seriouseats.com/recipes/2009/10/the-nasty-bits-dashi-simmered-eel-recipe.html (may not work)