Spicy Miso-Glazed Unagi Skewers with Yuzu Pearls

Instructions

1. 1

   Prepare the yuzu pearls: In a small bowl, whisk together yuzu juice and agar-agar powder. Let sit for 5 minutes.

   ~5 min
2. 2

   Heat the yuzu mixture over medium heat in a saucepan, stirring constantly, until the agar-agar is completely dissolved (do not boil). Remove from heat.

   ~5 min
3. 3

   In a separate medium bowl, combine vegetable oil and calcium chloride. Stir until the calcium chloride is dissolved. This will be your calcium bath.

   ~5 min
4. 4

   Carefully fill a syringe with the warm yuzu-agar mixture. Slowly drip small droplets of the yuzu mixture into the calcium bath. The pearls will form instantly.

   ~10 min
5. 5

   Allow the pearls to set in the calcium bath for 2-3 minutes. Gently scoop them out with a slotted spoon and rinse them in a bowl of clean cold water to remove any residual calcium chloride.

   ~5 min
6. 6

   Prepare the miso glaze: In a small bowl, whisk together white miso paste, soy sauce, mirin, sake, gochujang, honey, and sesame oil until smooth.

   ~3 min
7. 7

   Cut the unagi into bite-sized pieces, about 1-inch cubes.

   ~2 min
8. 8

   Thread the unagi pieces onto skewers.

   ~5 min
9. 9

   Preheat your grill to medium-high heat.

   ~5 min
10. 10

    Grill the unagi skewers for 2-3 minutes per side, until lightly charred and cooked through.

    ~6 min
11. 11

    During the last minute of grilling, generously brush the unagi with the prepared miso glaze. Grill for another 30 seconds to caramelize the glaze.

    ~1 min
12. 12

    Arrange the glazed unagi skewers on a serving plate. Spoon the yuzu pearls alongside the skewers. Garnish with toasted sesame seeds and sliced scallion greens.

    ~3 min