Broiled Fresh eel (unagi kabayaki)

serves 4

• 1 fresh eel (unagi; about 14" or 35 cm long, i lb. or 450 g net weight)

• 2 T. sugar
• 6 T. soy sauce
• 4 T. mirin (sweet rice wine) dash each; ginger root juice, rice wine

• 8 metal or bamboo skewers
• 1 t. honey
• 1 T. white sesame seeds, toasted or 1/8 t. ground Szechuan pepper

Directions

Wash the eel and cut off the head and tail (illus. 1).
Cut into 4 equal portions and set aside.

Place 2 T. sugar,6 T. soy sauce,4 T. mirin (sweet rice wine),dash each; ginger root juice, rice wine in a bowl, then add the eel pieces to marinate. Remove after 30 minutes. Put the remaining liquid in a pot, bring to a boil, turn off the heat, and set aside.

Insert the skewers just between the skin and flesh of the eel, spiraling the fish around the skewer (illus. 2 ). Oil a baking rack, and place the skewered eel on top (illus. 3).

Place on the upper shelf of the oven an brooil at 450° F (232° C)/ Baste the eel with the leftover marinade as the eel is broiling (about 3 to 4 times). Broil about 6 minutes until both sides are golden brown. Remove the skewers, brush some honey on the eel for extra flavor, and sprinkle with toasted white sesame seeds or ground Szechuan pepper. Serve.

If you do not have an oven, the eel can be charcoal grilled.

Spinach with sesame Paste, for instructions on how to toast white sesame seeds.