Japanese Barbecued Eel (Unagi Kaba-Yaki)

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READY IN: 25mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb eel steak
  • 3
    tablespoons sake
  • 2
    tablespoons mirin
  • 2
    tablespoons soy sauce
  • 4
    teaspoons sugar
  • 12
    cup fish stock
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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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