Unagi no kabayaki (grilled eel with sweet soy glaze)

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Method

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1. Bring the soy sauce, mirin, sugar and sake to the boil in a pan and cook over low heat until thickened (kabayaki sauce).
2. Cook the eel fillets skin side down under a hot grill or in a frying pan for a few minutes.
3. Turn, brush with the sauce and keep cooking.
4. Repeat 2-3 times until the eel has a glossy, caramelised coating.
5. Serve on hot rice, sprinkled with sansho pepper.

A Receptnaptár original recipe. Calories and protein are estimated.

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