Grilled Eel (Unagi kabayaki)
Ingredients	Pictured above; Grilled Eel Find great prices on similar books Martin Yan's Chinatown Cooking Japanese Home Style Cooking The Essentials of Japanese Cooking
750 grams of fresh eel meat
2 tablespoons of vegetable oil
¼ cup of Mirin
¼ cup of light Soy Sauce
1 giant radish sliced
1 Cucumber sliced

Directions

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.