Kabayaki

Method

1. 1 Fillet the eels, rinse off the slime, and then skewer them horizontally along their bodies.
2. 2 Grill the meat skin-side down first to crisp it up, then steam it for 10 minutes to tenderize the meat and reduce the fat.
3. 3 To make tare sauce: combine soy sauce, mirin, sake, and sugar, and simmer until reduced to two-thirds of its original volume and thickened.
4. 4 Dip the eel in the sauce and grill it again, repeating this three times to ensure a thick, glossy coating.
5. 5 Place it on top of the hot rice, pour the remaining sauce over it, and sprinkle with a little pepper.

With an appliance

• Oven 45 min

  Replace step 4: after each dip in sauce, place the eel on the middle rack of the 220°C oven for 2 minutes; repeat three times and rotate the tray after the second time. The sauce will coat evenly without needing to constantly monitor it, and it will not have a charcoal smell.