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Grilled Eel (Unagi kabayaki)

This dish is served mainly during August in Japan, as it is believed to have heath healing qualities which help people get through the summer heat.

Skin the eel and remove the head. Slice length ways and remove bones. Slice in half length ways and then in 8 cm sections.

Flatten with back of your knife and brush both sides with oil.

Place under a hot grill on a moderate heat, turning occasionally and brushing with a little more oil.

Combine the Soy sauce and the mirin and bring to the boil in a saucepan. Dip the eel meat into the sauce pan for a few moments

Then place back under the griller until the sauce becomes caramelized. Add more sauce turning every few minutes until the sauce is gone.

On a serving dish place the eel pieces and garnish with sliced cucumber and the radish.


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Grilled Eel
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Quick Facts
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.


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