Preparation:
1. First prepare "tare" sauce: mix soy sauce with sake and sugar and boil the mixture on heavy fire.
2. Cut eel longwise, clean it out and unfold it in the form of plate.
3. Fry unagi on coals holding the fish body with iron or bamboo skewels and pouring with cooled tare sauce. As a result filet will be not only delicious but also look good: it is fleshy and mild inside and covered with a crisp crust.
4. Serve unagi on boiled rice.

History of "Doyo Ushi no Hi" - the day of grilled eels.

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