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Eel In Soy Sauce (Chang-O Jorim)
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon rice wine
2 tablespoons water
Place eel on chopping board and make head immobile with metal skewer. Insert knife through back and cut through to tail area. Remove intestines and bones and cut off head and tail. Cut large eel into 3-4 pieces and small eel to 2 pieces. Put skewers through back end of eel piece.
Broil eel slightly, cooking first on skin side with skewers. Remove skewers.
Mix soy sauce, sugar, rice wine and water in saucepan and cook. When sauce boils, add eel pieces and cook over low heat about 10 minutes until all sauce is absorbed.
Place eel on serving dish and decorate with chrysanthemum.
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