Japanese Barbecued Eel (Unagi Kaba-Yaki) - cooking recipe

Ingredients
    1 lb eel steak
    3 tablespoons sake
    2 tablespoons mirin
    2 tablespoons soy sauce
    4 teaspoons sugar
    1/2 cup fish stock
Preparation
    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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