Eel (Unagi kabayaki) sauce

Kabayaki is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle.

Ingredients for preparing the sauce

• Half cup each of soy sauce, white sugar, mirin (Japanese sweet wine).

• Heat gently together in a saucepan until volume reduced by half

• Marinate eel fillet before and during grilling over charcoal.

Recipe provided by Lachlan McKinnon