Ingredients (serves 4):
2 conger eels
(A)
500ml sake
50ml mirin
4 tbsp white sugar
50ml light soy sauce
Sansho leaves
Instructions:
① Remove the fins from the conger eels and blanch the skin side (pour hot water over it). Immediately transfer to ice water and scrape off the sliminess with a spatula.
② Skewer the eels, place them skin side down on the charcoal bed, and grill until lightly cooked (shiroyaki). Pierce the eels in several places with a metal skewer partway through cooking (to prevent localized burning and bubbling). Lightly grill the flesh side as well.
③ Transfer to a pot, add (A), cover with a drop lid, and simmer until the liquid is reduced.
④ Cut into strips, arrange on a plate, and garnish generously with sansho leaves.
