'Unagi' means freshwater eel in Japanese not to be counfused with saltwater eel, which is known as 'anago' in Japanese.
Unagi is high in protein, vitamin A, and calcium.
Unagi eel is prepared through kayabaki style, where the fish is split down the back or belly, gutted and boned, butterflied, cut into square fillets, skewered, and dipped, marinated in a sweet soy sauce (with a barbeque-esque flavour) before being cooked on a grill or griddle.
Thus the full name for the marinated filleted eel, unagi kabayaki.
Unagi Kabayaki (Eel with Soy Sauce) (200 g) 蒲烧鳗鱼 from Tatsujin
INGREDIENTS:
Eel, Soy Sauce (Water, Soy Beans, Wheat, Salt), Sugar, Corn Syrup, Monosodium L-glutaminate, Corn Starch, Caramel Colorl, Annatto Extract, Xanthan Gum.
Allergy information: Fish, Soy Bean and Wheat
SERVING INSTRUCTION:
Thaw in refrigerator. Remove from plastic bag before baking. Preheat oven to 350°F and bake for 10 to 12 minutes, or until the center is soft. Remove from oven and add spice before serving. Serve while hot.
Caution: Eel may contain small bones.
The renowned Japanese cuisine/dish, unagi kabayaki is now easily available in your home with simple steps, just defrost, remove from the pack and heat it via oven, microwaved, pan seared or even steam.
Simply serve with rice underneath the unagi, a sushi rice would be a plus. Enjoy ;D
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