Author: cookmorphosis.com
Nitsume – Eel sacue
Ingredients:
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
Ingredients:
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)
Scallion
Rice paddy herb (preferred) or any kind of Asian herb
Fish sauce
Read more at cookmorphosis.com
