Smoked Eel Sauce Recipe

After the eel is cleaned/opened/deboned, put the head and the bones over hot coal and broil until throughly blackened. Place the head and the bones in a pot and pour in 1/4 c soy sauce, 1/4 c sake and 2tbs mirin. Simmer over low heat until it becomes a little thick. I wouldn't put sugar in it as there's enough of it in the mirin. From late May until August, you may be able to buy live eels at fish markets especially in Chinatown. Choose small ones less than 16 inches which should weigh somewhere between 6 and 8 oz. After splitting the eel from the back and deboning it, cut into 2 6 in. sections and skewer them. Steam them for 1/2 hour or so to soften the flesh, then broil over hot, hot coal, occasionally brushing both sides with the aforementioned sauce. Oh, yes, do not throw away the gut, either. It can be enjoyed as a "gu" in osuimono, or skewered and barbecued along with the meat.