cup soy sauce
tablespoons white sugar
package (10 ounce) of vacuumed-sealed seasoned eel
- In a small sauce pan, heat soy sauce, mirin, and sugar over low-medium heat. Stir until sugar melts and sauce slightly thickens (about 10 minutes).
- Preheat oven to 425°F and bake in the oven for 6 to 8 minutes until heated.
- Serve unagi over steamed rice. Drizzle unagi sauce on top.
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