Unagi - Barbecued Eel Recipe

Ungai is Japanese is for freshwater eel. Barbecued eel is usually served as nigiri sushi.

I have to confess that barbecued eel is the only type of sushi I dislike. (Did I really say that?!)

But if eel is your thing, the following recipe is quite easy to make.

Ingredients

• 1 package barbecued, freshwater eel (about 8 oz)
• 1 tablespoon of rice wine
• 2 1/2 tablespoons of mirin
• 3 tablespoons of soy sauce (Kikkomens or something with less salt)
• 1 1/2 tablespoons of sugar

Making the Glaze

Mix the sugar, mirin, soy sauce and rice wine in a small sauce pan. Gently heat it on medium for about 11 minutes. It should become like syrup.

Broil the Eel

Cut the eel into 4 pieces lengthwise and place them on a cookie sheet. You may want to use tinfoil to prevent sticking.

Broil the meat for about a minute until it starts to bubble.

Brush Your Eel

Dip a small baking brush into your glaze and brush the top of each piece of eel.

How to Serve Your Ungai

Place a piece of your barbecued eel on top of a nigiri and fasten with a small piece of nori (seeweed).