Hoppa till:
 

SERVINGS

 

For the sauce
60ml / ¼ cup mirin (rice wine similar to sake)
1 tablespoons sake
2 tablespoons sugar
60ml / ¼ cup tamari sauce
A pinch of salt
For the eel
2 long boneless eel fillets (unagi)
6-8 strong metal skewers
Steamed white rice, for serving

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