If you’ve never tried smoked eel before, you’ll be surprised at how rich and meaty this rather delicately textured fish can be. Several varieties of precooked smoked eel are available in Oriental food stores, usually stored in the freezer case. For this particular dish anago is the best choice, though unagi is fine too. Some brands of eel come packed with their own tare, or sauce, but since not all do, I’ve included a recipe for making a simple soy glaze.
© 1988 Elizabeth Andoh. All rights reserved.