If you have not tried broiled eel, then you are missing out on an amazing dish and the sauce, eel sauce, that defines it. Eel sauce, also known as kabayaki sauce is what makes your unagi (fresh water eel) and anago (salt water eel) taste great. This wonderful sauce doesn’t just complement eels; it works great with all manner of Japanese seafood dishes, especially sushi. It is typically a combination of fertilized eel eggs, soy sauce, mirin, and syrup.
Unagi has a lot of health benefits; the Japanese diet noted for its health benefits features it heavily. It has a wide assortment of minerals and vitamins that include vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B12, and phosphorous. The phosphorous works to regulate the pH levels in your body which can improve your metabolic and digestive processes and help you better absorb nutrients you consume.
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How to make Eel Sauce
Heat the mirin, soy sauce, and sugar, in a small saucepan at a medium temperature.
Stir and cook until the liquid is reduced to about 3/4 cup.