Ingredients

• 500g fresh eel
• 2 ¼ cups Japanese sushi rice
• ½ cup mirin
• ¼ cup sugar
• ½ cup Japanese soy
• ½ tbs sake

Method               

1. Cut unagi into halves lengthwise and remove the head. Pour 1 tbsp of sake rice wine over unagi. Use a bamboo skewer to support the eel by inserting the skewers.
2. Mix mirin and soy sauce together and use this as a marinade for the eel.
3. Dip the eel into the marinade and grilled over an open fire grill.
4. Repeat this action until skin is crisp.
5. Serve with Japanese sushi rice. 

Tip         

• Be careful not to overcook the meat of the eel.

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