📖 Instructions

1. Begin by preparing the eel. If you're using a whole eel, you'll need to fillet it. I understand this might sound daunting, but it's definitely do-able, even if your knife skills aren't top-notch. Find a quite decent tutorial online for filleting fish. Once filleted, cut the eel into 1-inch thick pieces. If you bought it already prepared, then even better!!
2. Next, thread the eel pieces onto bamboo skewers. Aim to get about 4-5 pieces per skewer, ensuring they're snug but not overcrowded. It's very important to have soaked the bamboo skewers in water for at least 30 minutes; this helps prevent them from catching fire on the grill.
3. Now, let's make the sauce. In a small saucepan, combine the soy sauce, sake, mirin, and sugar. Whisk everything together, then place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, until the sugar is fully dissolved and the sauce has thickened slightly. This should take about 5-7 minutes. Take it off the heat and set aside.
4. Time to cook the eel! Preheat your grill to medium heat, or preheat your broiler. If grilling, lightly oil the grill grates to prevent sticking. If broiling, position the oven rack about 4-6 inches from the broiler.
5. Grill the eel skewers for about 3-4 minutes per side, basting frequently with the sauce. The eel should be lightly charred and the sauce caramelized. If broiling, watch the skewers closely and broil for about 2-3 minutes per side, basting often. Keep a close eye to prevent burning!
6. Remove the eel skewers from the grill or broiler and let them cool slightly before serving. Garnish with sesame seeds and chopped scallions. Serve immediately, preferably over a bed of hot rice. It's like, the perfect comfort food, yaknow?
7. Optional: For an extra layer of flavor, you can add a pinch of sansho pepper (Japanese mountain pepper) before serving. It offers a zesty, citrusy kick that complements the eel beautifully. I usually forget this step, and it's still delicious lol.