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RECIPE UNAGI

Glaced eel, used in sushi or just on cooked rice.

Seafood dishes from Japan

Ingredients

  • 1 1/2 pnds fresh fat eel
  • 2 tbsp oil
  • 4-5 tbsp rice wine (mirin)
  • 4-5 tbsp light soysauce
  • shredded cucumber

Preparation

Skin eels and clean them, remove bone and cut up in pieces of 2 1/2 inches. Flatten with klever and rub with oil. Grill them for about 5 mins each side.

Mix mirin with soy and bring to boil and take of heat. Dip eel in sauce and grill again until glaze dries. Dip again and grill again, repeat until sauce is used up.

Serve on top of cucumber.

Or serve on rice or use as sushi.

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