Sushi From A Live Eel

I've always enjoyed unagi, which is the Japanese word for fresh water eels. Never in my life do I think I've had it fresh. Most unagi is imported from China, pre-barbecued with all sorts of terrible additives. Today, I've used live eels from American Unagi to create unagi nigiri. I've attached the unagi sauce recipe below, which is an umami-packed

Unagi Sauce Ingredients
3/4 cup soy sauce
3/4 cup mirin
1/4 cup sake
1/2 cup sugar

1. Combine this mixture over medium-high heat until well combined.
2. Cook until well thickened, stirring such that it doesn't burn in any spots.

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