How To: Make Sake-spiced Hitsumabushi (roasted eel)

We know what you're thinking. Eels are long, creepy water snakes with slimy skin. Why the hell would you want to eat that?

Well, we're here to tell you that those who have not tried eel are missing out. When marinaded and sauteed in a tangy sugary and salty sauce, they taste tender and juicy.

Be brave and step out on a food limb by making this Sake-infused Hitsumabushi, or roasted eel.

Ingredients for Hitsumabushi
(serves 2)

1 Unagi Kabayaki - Frozen Roasted Eel
Sake

- Unagi Sauce -
2 tbsp Mirin
1 tbsp Sake
2 tbsp Soy Sauce
?~1 tbsp Honey

- Dashi Stock -
400ml Hot Water (1.69 u.s. cup)
2 pieces of Kombu Kelp (3x3cm / 1x1 inch)
4g Katsuobushi Shavings - Bonito Flakes (0.141 oz)
? tsp Salt
1 tbsp Sake
A few drops of Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)

- Seasonings -
Sansho Pepper Powder
Crumbled Toasted Nori Seaweed
Spring Onions
Wasabi Paste

400g Fresh Steamed Rice (14.1 oz)