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Japanese Barbecued Eel (Unagi Kaba-Yaki)

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“Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.”
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

Directions

  1. Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
  2. Bring to the boil, then simmer until reduced by half.
  3. Skewer eel steaks so that they will remain flat during cooking.
  4. Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
  5. Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
  6. Repeat previous step once more.
  7. Serve hot over rice.

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