| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 1 | Eel | |
| 2 | tb | Soy sauce |
| 1 1/2 | tb | Sugar |
| 1 | tb | Rice wine |
| 2 | tb | Water |
| Metal skewers |
INSTRUCTIONS
SEASONING SAUCE (1) Place eel on chopping board and make head immobile with metal skewer. Insert knife through back and cut through to tail area. Remove intestines and bones and cut off head and tail. Cut large eel into 3-4 pieces and small eel to 2 pieces. (2) Put skewers through back end of eel piece. (3) Broil eel slightly, cooking first on skin side with skewers. Remove skewers. (4) Mix soy sauce, sugar, rice wine and water in saucepan and cook. When sauce boils, add eel pieces and cook over low heat about 10 minutes until all sauce is absorbed. (5) Place eel on serving dish and decorate with chrysanthemum. : by Bok Jin Han Note: *Eel has a high content of protein and fat and is an excellent source of vitamin A. However, it is not recommended for patients and children to consume large amounts of eel since it takes a long time to digest. From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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