SMOKED EEL SAUCE
1/2 cup soy sauce
2 tbs mirin
2 tbs sake
sugar to taste
Pour ingredients into a saucepan, and simmer until slightly
thickened. You may adjust the proportions according to your taste.
If you want thicker, sweeter sauce, increase the amount of mirin
and decrease the amount of sake. If you want more fragrant, drier
sauce, do the opposite.
For the real sauce:
Ingredients as above
Head, fins and the backbone of eels
Over hot coal, roast the head, fins and the backbone of eels until
charred. Put in the above sauce and simmer for half an hour, or
until the grease from the eels is well blended with the sauce.
Add a tiny bit of sansho, if you like.