inevitable unagi

sooner or later eel had to be mentioned, right?

this is another idea from geoff's family - all the good taste of sushi with only half the work.

first make sushi rice, which is some effort but worth the time. I took this recipe from a very handy book the asian grocery store demystified








make the rice and spread it across a shallow serving dish; grill the eel according to the directions on the package (this is new hampshire, the only eel is a frozen eel); usually it comes sauced, but if you want extra sauce you can whip up a batch using
1/4 cup soy sauce
1/4 sake
2 T mirin




place the grilled eel on top of the sushi rice and serve with a nice seaweed salad that was also pulled out of the freezer, and a bottle of sake.