PROBLEM TO BE SOLVED: To provide a method for producing eel kabayaki (eel grilled in soya) to provide a soaking seasoning liquid used for the eel kabayaki and to provide a dip sauce for eel kabayaki causing no unfavorable smell and/or dullness in color, and solving degradation in palate feeling of eel skin.SOLUTION: The method for producing eel kabayaki includes the following process in sequence: a cutting process of eliminating internal organs from a living eel and making a split on the back part or the belly part of the eel a process of grilling unseasoned eel where a procedure of baking the skin and the belly of the eel followed by spraying steam to the baked skin and the belly to flow off the excess fat is repeated several times, and the skin and the belly are baked again to obtain an unseasoned baked eel 12 whose surface becomes burned and a soaking process where the unseasoned baked eel is soaked in a prescribed soaking seasoning liquid 5. The soaking seasoning liquid contains salt-reduced soy sauce obtained using concentrated deep sea water and having 3.5-7.0 wt.% of organic acid and pH 4.20 or less.COPYRIGHT: (C)2010,JPO&INPIT【課題】鰻の蒲焼の製造方法ないしこれに使用する浸漬調味液、ないし鰻の蒲焼用のつけ焼きタレとして、不快臭や色のくすみを生じないもの、鰻の皮の食感の悪化を解決することのできるものを提供する。【解決手段】生きた鰻の内臓を取り除き、背中又は腹の部分で開く切開工程と、皮と腹を焼いた後に水蒸気を散布して余分な脂肪分を流し落とす手順を複数回繰り返した後、再び皮と腹を焼いて、表面に焦げ目ができた白焼き鰻12を得る白焼き工程と、所定の浸漬調味液5によって白焼き鰻を浸漬する浸漬工程とを順に具備する。前記浸漬調味液は、濃縮海洋深層水を使用して得た、有機酸3.5~7.0%、pH4.20以下の減塩醤油を含む。【選択図】図1
