292797 Tue May 13 09:17:18 -0700 2003 4 27 General Chowhounding Topics 0 1599330 So my brother caught a couple pounds of eel last week that are now in my freezer. I want to grill and serve them over a bowl of rice, a la something I had at a japanese friend's a few years ago. But I have no idea how to go about making the barbecue/grilling sauce. It wasn't teriyaki, although I suppose it could have been teriyaki based. It was very similar (probably identical though I wouldn't swear to it) to that little bit of sauce that comes on grilled/smoked eel sushi. suggestions anyone? Thanks, Ben Tue May 13 09:17:18 -0700 2003 0 ben f 1 1599333 I love unagi. The sauce is made with 1/4 cup soy, 1/2 cup mirin, 1 tbsp sugar, simmered until thickened. You should put the sauce on before and after you grill. Also there's a method that calls for grilling/steaming/grilling, which softens the eel more. I like it best when melt-in-the-mouth soft. Tue May 13 09:31:59 -0700 2003 1599330 0 lucia 2 1599347 I like it best soft too. (and thanks for the name, I was wondering about that) Any more info on the steaming/grilling combo? sounds intriguing. Ben Tue May 13 10:25:39 -0700 2003 1599333 0 ben f 3 1599351 The following paragraph is drawn from the link given. The steaming sounds like an easy step and probably worth it. "Good unagi combines a rich flavor (a bit like pate) with an appetizing texture, crisp on the outside but tender on the inside. The cooking process is what makes the eel both crisp and tender: The eels are first grilled over hot charcoals, then steamed to remove excess fat, then seasoned with a sweetish sauce and grilled a second time. In the Kansai area (around Osaka) the steaming step is omitted and the eel is grilled longer, burning off the excess fat and producing an even crisper skin." Enjoy. Link: http://www.few.eur.nl/few/alumni/kenjinkai/nieuwsbrieven/nieuwsbrief07.htm#unagi Tue May 13 10:40:55 -0700 2003 1599347 0 lucia 2 1599400 Japanese grilled eel is one of my "I'm too lazy to cook" meals. I keep the eel frozen in its package until I want it. Defrost it and make it easy to get out of its package by running warm water over it. Put it under the broiler -- not too close -- with some additional kabayaki no tare spread on it. Serve over rice as unadon, accompanied by whatever Japanese pickles I have in the refrigerator (or a salad if the cupboard is otherwise bare). Pat G. Tue May 13 14:19:57 -0700 2003 1599333 0 Pat Goldberg