Unagi Kabayaki
Grilled eel│160 grams, 1 fillet
Unagi Kabayaki is a traditional Japanese preparation of eel. The fish is brushed with a sweet sauce made from soy sauce, mirin, and sugar, and then grilled over charcoal or in the oven. The result is tender eel with a glossy, lightly caramelized exterior and a deep umami flavor. Unagi Kabayaki is greatly loved in Japan, with countless restaurants dedicated entirely to this dish. It is usually served over a bowl of rice: simple, yet incredibly flavorful.
The eel comes with a light seasoning, giving you the freedom to enhance it to your taste. With a simple finishing step, it becomes even more delicious. Please see the link below for preparation tips.
Weight: 160 grams, 1 fillet
Ingredients: Eel (Anguilla japonica), soy sauce (soybeans, wheat, salt, water), sugar, mirin, water
Allergens: Fish, Soybeans, Wheat
Country of origin: Kagoshima, Japan (Farm raised)
Preparation method: 1. Defrost the unagi slowly in the refrigerator, about 12 to 24 hours before serving.
2. Heat a frying pan over medium heat, then add sake, mirin, sugar, and soy sauce in that order. Bring to a gentle boil, and once the aroma develops, reduce to low heat (Tip: Keep the sauce gently simmering to prevent burning and to bring out the best flavor).
3. Remove the unagi from the package and place it in the pan with the sauce. Continuously spoon the sauce over the unagi for 2–3 minutes on low heat until beautifully coated.
4. Turn off the heat, transfer the unagi to a cutting board, and slice into bite-sized pieces. Arrange on top of a bowl of rice.
How to preserve: *Keep in freezer (-18℃)