This recipe is for the sweet sauce that is brushed onto unagi or anago sushi and is also poured onto eel rice bowls.
- Reserved eel broth
- Remaining eel bones and heads
- 50ml Soy sauce
- 20ml Sake
- 20g Sugar
- 50ml Mirin
- Clean the eel heads by removing the gills and wash off any blood in the head and bones.
- Dry on a paper towel before placing on a metal tray.
- Blowtorch the head and bones until nicely charred.
When eating Unagi (Unagi-don/鰻丼) and anago (Anago-don/穴子丼) rice bowls, There are special ladles used pour just the right amount of sauce over the rice bowls. These ladles are literally translated as Unagi Sauce Hanging Press (unagitarekakepuresu/うなぎタレ掛け プレス). They are uncommon outside of Japan and in my opinion completely unnecessary in a home kitchen. Most high end Anago and Unagi establishments in Japan also offer takeaway bento boxes which are beautifully decorated and customised to each restaurant.