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UNAGI KABAYAKI

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INGREDIENTS

SERVES

4

METHOD

800 g eel, filleted and boneless
Bones from the eel
3 dl mirin
1 dl sake
120 g sugar
3.5 dl soy sauce
1 apple, sliced
1 carrot, sliced
1 Chinese cabbage, sliced
1 cm ginger, shredded
1 tbsp apple cider vinegar

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Grill the fish bones, preferably on charcoal. Bring the mirin, sake, sugar and soy sauce to the boil to allow the alcohol to evaporate. Combine with the fish bones in a bowl and marinate for 20–30 minutes. Toss the vegetables in vinegar and serve as a side salad. Grill the fish on charcoal and brush with the kabayaki sauce.

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