An eel Dish

Unagi Kabayaki

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Two small eels are allowed for each person. They are split down the back and the bone is carefully removed. They are then cut in short lengths, and first of all grilled, and then steamed till quite tender for about 20 minutes. The characteristic sauce which is served with them is both sweet and very salty and somewhat thick. It consists of meering, saké, Shoyu, Aginomoto and sugar, well mixed and stirred.