Also known as UNAGI KABA-YAKI
Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
Bring to the boil, then simmer until reduced by half.
Skewer eel steaks so that they will remain flat during cooking.
Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
Repeat previous step once more.
Serve hot over rice.
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Serving Size: 1 Serving (579g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 123 | ||
Calories from Fat: 9 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 2432.2mg | 84 % | |
Potassium 1313mg | 35 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 10.8g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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