Low Carb Grilled Eel with Teriyaki Glaze
Indulge in the bold flavors of this *Low Carb Grilled Eel with Teriyaki Glaze*, a dish that combines smoky, tender eel with a beautifully balanced, sugar-free teriyaki sauce. Featuring fresh eel grilled to perfection, this recipe is elevated with a glossy glaze made with soy sauce, erythritol, and aromatic garlic and ginger, ensuring it stays low-carb and keto-friendly without sacrificing a hint of flavor. A touch of sesame oil and a sprinkle of sesame seeds and green onions add nutty, herbaceous notes, making this dish as visually stunning as it is delicious. Ready in just 40 minutes, this gourmet recipe is perfect for a healthy yet indulgent dinner. Whether you're on a keto diet or simply craving something unique, this Japanese-inspired delicacy is a must-try!
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Recipe Information
Ingredients
- 1 lb fresh eel (cleaned and gutted)
- 0.5 cup soy sauce
- 2 tbsp rice vinegar
- 3 tbsp erythritol sweetener
- 2 cloves minced garlic
- 1 tsp grated ginger
- 1 tsp sesame oil
- 0.25 cup water
- 0.25 tsp xanthan gum
- 1 tbsp sesame seeds
- 2 tbsp finely sliced green onions
Instructions
Begin by preparing the teriyaki glaze. In a small saucepan, combine the soy sauce, rice vinegar, erythritol sweetener, minced garlic, grated ginger, and water. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally, ensuring that the erythritol dissolves completely.
Lower the heat and let the mixture simmer for about 5 minutes. Dissolve the xanthan gum in a tablespoon of cold water to make a slurry, then slowly whisk this into the saucepan until the glaze begins to thicken.
Once thickened, remove the saucepan from heat and stir in the sesame oil. Let the glaze cool to room temperature.
Preheat your grill to medium-high heat, around 375°F (190°C).
Rinse and pat dry the eel with paper towels. Cut the eel into 4-inch pieces for easier grilling.
Lightly oil the grill grates to prevent sticking. Place the eel pieces skin-side down on the grill and cook for about 4-5 minutes.
Brush the eel generously with the teriyaki glaze using a pastry brush, then flip the pieces and continue grilling for another 4-5 minutes, brushing with more glaze as needed.
Remove the eel from the grill once it’s cooked through and has a nice glaze, typically when it reaches an internal temperature of 145°F (63°C).
Transfer the grilled eel to a serving platter. Scatter sesame seeds and sliced green onions over the eel.
Serve hot and enjoy your low carb grilled eel with teriyaki glaze!
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
