| 1. |
Make a glazing sauce by combining soy sauce, mirin, Splenda and sake in small pot. |
| 2. |
Simmer over medium heat for 10-12 minutes, until sauce achieves syrupy consistency. Watch carefully not to burn or it becomes bitter. |
| 3. |
Remove from heat and add the sansho to taste. Set aside. |
| 4. |
Slice BBQ eel into 4 lengthwise pieces and lay them out on a baking sheet covered with aluminum foil. |
| 5. |
Broil the eel, meaty side up, until the packaged glaze on the eel begins to bubble, a minute or two at most. |
| 6. |
Remove from broiler and brush top of hot eel with homemade sauce. |
