| 摘要 |
PURPOSE: Provided is sauce for roasting an eel to remove fishy smell, to give savory and soft tastes. It contains ketchup, vinegar, lemons, sugar, mustard, water and the like. CONSTITUTION: The sauce for roasting an eel is characterized by comprising 100 parts by volume of water, 150-180 parts by volume of ketchup, 40-60 parts by volume of vinegar, 15-25 parts by volume of peeled lemons, 25-35 parts by volume of mustard and an appropriate amount of sugar. It is manufactured by the steps of: boiling all of the above ingredients except mustard for 10 minutes with stirring; cooling them; and mixing mustard with them.
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