In fact, it is not difficult to cook eel in Japanese style. First, we add sugar to Japanese soy sauce. Then cook it over low heat. Then choose to add maltose and turn off the heat when it is thick. Turn off the fire and pour in some sake. Then choose add batten. Finally, add plum and roasted eel sauce. Coat the eel with the sauce just made and marinate for about 1 hour. Put it flat on the plate, pull out the thorn with tweezers, and then we take out the thorn. Then cut it into appropriate size with scissors, and the treated eels need to be put on a plate and evenly coated with sauce. Then we light a fire, put the peeled side of the eel on it, and turn it over when the surface sizzles to avoid burning. It's best to turn the fish over a few times and brush the sauce constantly during roasting. After turning over, you need to continue to brush the sauce and keep brushing the sauce to make the sauce completely delicious. Bake until the fish skin turns slightly yellow. He said that when the fish becomes soft, it means it can be eaten.