Japanese Barbecued Eel (Unagi Kaba-Yaki) - cooking recipe
Ingredients
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1 lb eel steak
3 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
4 teaspoons sugar
1/2 cup fish stock
Preparation
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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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