12:40 AM 3/20/98
e falkner rfc

http://www.bento.com/rf_unagi.html

http://www.cis.unisa.edu.au/~cisjpm/Sushi/Recepies/unagi-sauce.html

Broiled Eels on Rice 

6	fresh eels, cleaned at the fish market

The sauce:

4 c.	stock made from boiling heads and bones of eels
6 T.	mirin
6 T.	shoyu
1/2 t.	MSG

6 c.	hot cooked rice

Cut eels in half lengthwise.  Make the sauce by bringing sauce
ingredients to the boil.  Skewer eel, putting skewere bewteen flesh and
skin.  Grill, starting skin side down.  Turn over every 30 seconds and
brush with sauce.  Cook until eel is brown and crisp.

Arrange eels on rice and pour remaining sauce over.  Serve.



I have always used the term "kabayaki" for this dish.  Am I wrong?

Elizabeth