| 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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