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LOCATION: Recipes >> Asian >> Smoked Eel Sauce 02

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SMOKED EEL SAUCE

I would start off with about 2 tablespoons of honey and then work
onwards. Again, this is a recipe that you can't quite screw up.
Almost like Jello. Always adjust to your own preferences. I prefer
a sweeter sauce as opposed to my friend who thinks eels should
taste salty.

You can freeze it and use it later. If you can, keep the garlic,
ginger and other stuff in the sauce when you freeze it. The next
time you use it, just heat it up and serve. I do it all the time.

About the garlic and ginger bit, i honestly don't know if they are
the traditional ingredients or not. I can just say that my friend
"stole" the secret recipe to unagi sauce when she worked at a very
traditional japanese restaurant.

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