Anago Meshi

Combine 500 grams Water and 5 grams Kombu in a pot. Heat gently. Just before boiling, remove Kombu. Add 10 grams Katsuobushi, bring to a boil, then immediately turn off heat. Let steep for 30 seconds, then strain through a fine-mesh sieve, discarding Katsuobushi to create dashi stock.

Clean 400 grams Anago by gently scraping off slime. Butterfly the Anago by cutting along the belly, removing the backbone and fins. Rinse thoroughly and pat dry.

In a wide, shallow pan, combine 60 grams Koikuchi soy sauce, 60 grams Mirin, 60 grams Sake, and 15 grams Granulated sugar. Add 100 grams of the prepared dashi stock. Bring to a gentle simmer. Carefully place the butterflied Anago skin-side up in a single layer. Simmer gently for 10-12 minutes, or until cooked through and tender. Remove Anago from the pan and set aside.