1 Make a sauce using sake, rice wine, soy sauce and sugar.
 酒、みりん、醤油、砂糖でタレを作る
2 Slice an eel lengthwise along the belly.
 ウナギを腹からさばく
3 Gut and de-bone the eel.
 内臓や背骨を取り除く
4 Roast the cooked eel.
 さばいたウナギを焼く
5 Dip the roasted eel in the sauce.
 焼いたウナギにタレをつける
6 Roast and dip one more time.
 もう一度焼き、タレにつける