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LOCATION: Recipes >> Asian >> SMOKED EEL SAUCE RECIPE

Print this Recipe    SMOKED EEL SAUCE RECIPE

One very important ingredient of the sauce is what's left of the
eel after it has been cleaned/opened/deboned.

After the eel is cleaned/opened/deboned, put the head and the bones
over hot coal and broil until throughly blackened. Place the head
and the bones in a pot and pour in 1/4 c soy sauce, 1/4 c sake and
2tbs mirin. Simmer over low heat until it becomes a little thick.
I wouldn't put sugar in it as there's enough of it in the mirin.

From late May until August, you may be able to buy live eels at
fish markets especially in Chinatown. Choose small ones less than
16 inches which should weigh somewhere between 6 and 8 oz. After
splitting the eel from the back and deboning it, cut into 2 6 in.
sections and skewer them. Steam them for 1/2 hour or so to soften
the flesh, then broil over hot, hot coal, occasionally brushing
both sides with the aforementioned sauce. Oh, yes, do not throw
away the gut, either. It can be enjoyed as a "gu" in osuimono, or
skewered and barbecued along with the meat.

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