Tasty Grilled Fresh Water Eel (Unagi)

Author: cookmorphosis.com

Nitsume – Eel sacue


2 c water
Eel bones
1/2 c cooking sake
1c mirin
2 oz soy sauce

Grilled Freshwater Eel (Unagi) – Jap and Viet fusion

Servings: 1-3


1 fresh eel or frozen uncooked eel or frozen cooked eel
Bamboo skewers, as needed
Nitsume sauce, for glazing
Serving with:
Vietnamese fine rice vermicelli noodles (Banh hoi)
Pineapple or start fruit
Culantro (not cilantro)
Rice paddy herb (preferred) or any kind of Asian herb
Fish sauce

Read more at cookmorphosis.com



Stay Fancy! ;)

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