Japanese Barbecued Eel (Unagi Kaba-Yaki)
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
- Bring to the boil, then simmer until reduced by half.
- Skewer eel steaks so that they will remain flat during cooking.
- Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
- Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
- Repeat previous step once more.
- Serve hot over rice.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.