LOCATION: Recipes >> Asian >> Tare Sauce
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Tare Sauce
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1 eel
1/4 c soy sauce
1/4 sake
2 T mirin
sansho pepper (optional)
Clean eel and debone (backbone). Grill head and bones until they
are almost black. Place the head, bones, 1/4 C each soy sauce and
sake, and 2 T sake in a small pot and simmer for 30 minutes until
thickened. Add sansho pepper to your taste to the sauce or after
the eels are grilled.
One version of Kabayaki:
Grill eels first to remove excess oil, then steam for 15 minutes.
Finish off by grilling and basting. Sprinkle with sansho pepper.
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