Eel sauce (kabayaki sauce) is commonly used in the preparation of broiled fresh water eel (unagi) and salt water eel (anago.) It is made by extracting the eyes from an eel and putting it into a fine powder. The thick, sweet, hickory flavored sauce is heated and drizzled on sushi prepared with eel. Eel sauce is also delicious with other sushi and non-sushi creations alike. Eel sauce includes soy sauce, syrup and mirin. The texture and flavor is a perfect match for toasted unagi. It is best to heat eel sauce in a metal or glass container placed in 3/4 inch boiling water on the stove.