Anguille á la Japonaise

Marinade

• 37 grams granulated sugar
• 75 grams rice wine vinegar
• 12

Anago, a sea eel, is similar to unagi, freshwater eel, but it has a more delicate flavor and is a little smaller, shorter, and leaner. Its bones are so small and fine they do not need to be removed. We cut the flesh of the eel in a crosshatch pattern to help the bones break down, but even without that, they’re scarcely noticeable. To prepare the eel, we make a sweet-sour marinade with mirin, ri