鰻の蒲焼 (Unagi Kabayaki)

Grilled eel fillets lacquering with a sweet soy sauce glaze.

Ingredients

• 1 lb eel fillets
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1/4 cup sake

Method

1. Combine soy sauce, mirin, sugar, and sake in a saucepan.
2. Simmer sauce until slightly thickened, about 10 minutes.
3. Brush eel fillets with glaze and place on the grill.
4. Grill, turning and basting with extra glaze until cooked through.

Chef's tips

• Keep the glaze from boiling too much to avoid burning
• Eels should be fresh for the best flavors