【Ingredients】
1 unagi (eel)
shredded egg crepe
2 Tbsp soy sauce
1+1/2 Tbsp sugar
2 Tbsp mirin
2 tsp sake
500 ml water
10 cm kombu
100 g katsuobushi
1 tsp light soy sauce
salt
600-750g cooked rice
Japanese pepper
young Japanese pepper leaves

【Directions】
1. Put water and kombu in a pot, bring to a boil and remove the kombu, add katsuobushi, lower the heat and simmer for 5 minutes.
2. Strain 1, add light soy sauce and salt, and transfer to a teapot.
3. In a pot, combine sugar, mirin, sake, and soy sauce and bring to a boil.
4. Rinse the unagi in water, line a frying pan with aluminum foil and add the unagi, add sake, and cook.
5. Spoon some of 3 over 4.
6. Fill a wooden bowl with cooked rice, spoon on left over 3, top with egg crepe, unagi, Japanese pepper, and young Japanese pepper leaves.
7. Serve 6 in individual bowls, pour 2 over it.