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LOCATION: Recipes >> Asian >> Unagi

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Unagi Sauce

1/2 cup sake
1/2 cup soy sauce
2 tablespoons mirin
2 tablespoons sugar

Bring to a boil. Cool. Repeat once or twice. Authentics will
say, you must boil parts of the eel in the sauce. I haven't located
raw eel, so I use this sauce to baste pre-cooked eel.

The eel I purchase are pre-dressed from California. Look in the
frozen section of any good japanese grocery for a fillet. I've
been told the best tasting are 5 oz or less but I haven't been able
to find any that small.

You can thaw eel a couple ways. My favorite is to cut the desired
size piece, broil at 375 for about 12 mins, covering it with tin
foil, ocassionally basting it with the sauce above.

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