Grilled Unagi Skewers

Ingredients

• Bamboo skewers (8-10, soaked in water for 30 minutes)
• Freshwater eel (unagi) (1 pound, filleted)
• Sesame oil (2 tablespoons)
• Soy sauce (1/4 cup)
• Mirin (2 tablespoons)
• Sugar (2 tablespoons)
• Green onions (3, finely sliced)
• Sesame seeds (2 tablespoons, toasted)

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the unagi fillets into bite-sized pieces, about 2 inches long.
3. In a small bowl, whisk together the soy sauce, mirin, sugar, sesame oil, sliced green onions, and toasted sesame seeds to create the glaze.
4. Thread the unagi pieces onto the soaked bamboo skewers, ensuring they are packed closely but not too tight.
5. Generously brush the unagi skewers with the glaze, making sure to coat all sides for maximum flavor.
6. Place the skewers on the preheated grill and cook for about 4-5 minutes per side, or until the eel is fully cooked and the glaze has caramelized beautifully.
7. Once done, remove the skewers from the grill and let them rest for a few minutes before serving to allow the juices to redistribute.
8. Serve the unagi skewers hot, garnished with additional sliced green onions and a sprinkle of sesame seeds for a lovely presentation.