Eel In Soy Sauce (chang-o Jorim)

CATEGORY	CUISINE	TAG	YIELD
Seafood	Korean	Seafood	4	Servings

INGREDIENTS

1		Eel
2	T	Soy sauce
1 1/2	T	Sugar
1	T	Rice wine
2	T	Water
		Metal skewers

INSTRUCTIONS

(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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 32 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 268.7mg Potassium: 146.9mg Carbohydrates: 8.7g Fiber: <1g Sugar: 5.9g Protein: <1g

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