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Yaki Anago (Grilled Freshwater eel) | Our Regional Cuisines

RECIPE

Ingredients (1 servings)

  • Live Conger Eel One fish, 70-100g
  • *For the sauce, use 5 parts dark soy sauce, 3 parts mirin(=sweet rice wine), 1 part sugar, and 1 part sake. Adjust as needed.

How to cook

  • 1. Cut open the live conger eel from the back.

  • 2. Start a charcoal fire and grill the eel from the flesh side, brushing on the sauce while grilling.

provider : Hyogo Prefecture Home Cooking Research Group (Makiko Katayori, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda) along with Tadashi Nakayasu and Yasuko Nakayasu.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516