4 Tbsp rice vinegar
Does eel need to be cooked for sushi?
Eel is always prepared grilled and steamed. Most sushi chefs don’t attempt to cook eel because if not done properly, the flavors become unpleasant, and the texture is rough. If consumed raw, the blood of eels can be toxic. The sushi version of unagi is called unakyu.
How do you heat eel for sushi?
Preheat oven to 425F (218C.) Cut unagi fillet into 4 pieces and place them on the baking sheet lined with aluminum foil. Sprinkle sake on the surface of the unagi and bake in the oven for 6 to 8 minutes until heated.
Is eel served raw in sushi?
Sushi fans have many options for raw fish, but eel is always served cooked.
What does eel taste like in sushi?
What does Japanese eel taste like? Well, if you’ve ever eaten unagi, then you’re aware of its subtle, yet sweet flavor, which is a bit chewy, and somehow reminiscent of raw salmon. Other people say that its taste has a close resemblance to catfish.
How is eel prepared?
Rub salt all over the eel. Place the eel into a pan or cast iron skillet and generously drizzle with oil. Roast until the skin is crispy and browned and the meat is tender, 25 to 30 minutes. Serve immediately with lemon, salt and pepper, or your choice of sauce.
How do you cook a frozen roasted eel?
Pierce film and place the pack of frozen eel on a microwavable plate. Cook for 2-3 minutes and serve.; Oven cook – From Frozen. Remove the frozen eel from the packet and wrap it in foil. Bake in the oven for 8-10 minutes at 180°C.
How do you heat a frozen broil eel?
Defrost the Unagi Kabayaki in the refrigerator or in cold water for 30 minutes. Remove the package and place the fish on a baking paper-lined baking sheet in the oven for 10 minutes at 180 ℃.
What is eel sauce made of?
Easy to make, eel sauce is a simple reduction of only four ingredients: sake, mirin, sugar, and soy sauce. Easy to use, its flavor will enhance not only eel and sushi rolls; but a wide variety of other foods, as well.
How do you cook unagi eel?
Line a baking sheet with foil for easy cleaning and brush/spray the foil with oil. Cut the unagi in half (or thirds, depending on the serving bowl size to fit the unagi fillet). Place it on the foil, skin side down. Broil the unagi until the surface is blistered a bit, about 5-7 minutes.
What is sushi without rice called?
Nigiri is a type of sushi made of thin slices of raw fish over pressed vinegared rice. Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—that is served without rice.
What kind of eel is in sushi?
There are two types of eel prepared in Japanese cuisine — unagi (freshwater eel) and anago (seawater eel). The former is what the majority of people would immediately associate with “eel” — it’s found in virtually every sushi establishment nationwide.
Is eel toxic to eat?
As long as the eel is appropriately prepared and cooked all the way through, it is safe for eating. During the preparation process, the eel is filleted and drained of its blood, and then the heat from cooking kills the harmful toxins in the meat.
How do you bleed an eel?
Bleed your eel using a quick cut behind the head, but keep the head on (I will explain why later). Make sure that you remove all traces of the bloodline (which runs along the backbone). Using a small teaspoon can make this task quick and easy.
Where to buy eel for sushi?
What is eel on a sushi menu?
What kind of eel is used for sushi?
What Species Of Eel Is Used In Sushi? In Japanese cuisine, unagi (freshwater eel) and anago (seawater eel) are the two types of eel. Most people would immediately associate “eel” with this – it can be found in virtually every sushi restaurant in the country.
What’s The Deal With Eel?
- In Japan, freshwater eel, also known as unagi, is a species of fish that is frequently used in sushi rolls. They aren’t just any ordinary fish, though
- they are something special. It’s true that eels are so unique and difficult to prepare properly that they’ve been classified as an entirely distinct profession from sushi chefs. If you are a frequent user of eel or are considering doing so in the near future, there are a few things you should be aware of before diving in. Facts about Eels As an example, eels are on the Sustainable Seafood Advisory List, which means that experts advise people not to consume them since their populations are under threat from overfishing. Eel, on the other hand, is still available in many sushi restaurants and steakhouses. Other noteworthy facts about unagi include as follows: Japanese people are so fond of eating eel that they have designated a special day for it: the Midsummer Day of the Ox (between mid-July and August). It is consumed by the Japanese during the hotter months since it is high in vitamins and is believed to promote stamina and endurance.
- Grilled and cooked eel are the most common preparations.
- Cooking eel is not something that most sushi chefs will attempt since, if not done properly, the tastes become unpleasant and the texture is harsh
- The blood of eels can be harmful if taken fresh
- thus, it is not recommended.
- Unakyu is the name given to the sushi variant of unagi.
- Despite the fact that the majority of eels originate from eel farms, they are not produced in captivity. As opposed to this, they are collected while they are young and nurtured on an eel farm until they are old enough to be consumed.
- Eel sushi rolls are frequently served with a brown ‘eel sauce,’ which is created from eel, sake, sugar, and soy sauce
- this sauce is known as ‘eel ponzu.’
Shogun-Style Shogun Japanese Steakhouse is the place to go if you’re looking to get your hands on some properly prepared eel. Shogun is the ideal location for your next event, celebration, or anniversary because of the Teppanyaki-style cooking that takes place directly at your table. If you would like to check availability or reserve a table, please contact us at 407-352-1607.
Unagi Don (Unadon) Recipe – Japanese Cooking 101
- As unusual as it may sound, I’m confident that most of you have had the pleasure of tasting unagi (Japanese freshwater eel) at some point in your lives. Unagi sushi is a popular menu dish at Japanese restaurants around the United States. Because the fish has been grilled and coated with sweet sauce, it can serve as an excellent introduction to the world of sushi for many newcomers. Unagi is a popular and elegant fish in Japan, yet it is also one of the most expensive. Unagi that is of high quality is pricey and considered a delicacy. However, rather of consuming only a slice or two of fish on a little piece of sushi rice, we tend to consume about half a fillet on a bed of rice in a Donburi (large rice bowl!) While most seafood may be prepared at home by Japanese people, we virtually usually purchase cooked unagi from supermarkets or restaurants. Fresh eels are quite hard to get by in conventional grocery stores. To fillet, debone, skewer, and cook to perfection, you’ll need to have some particular talents. These days, the majority of unagi are farmed on farms. A large number of well-known and well-liked restaurants that specialize solely in unagi can be found across Japan, particularly in areas near lakes where unagi is produced. Around lunchtime, you may notice a large number of people waiting up, many of whom have traveled from long distances to get the finest quality unagi. The flavor of freshly prepared unagi don by the lake is exquisite.. Despite the fact that it was years ago, I still fantasize about that flavor! We may get vacuum-sealed grilled unagi at Asian stores or online, for example, through fresh seafood delivery services in the United States. Catalina Offshore Products is highly recommended by us. All that is required is a quick reheating of the unagi fillet in the oven with a few sprinkles of sake. Place the chicken on top of the rice and generously drizzle with the sauce. It is possible to purchase unagi sauce at a supermarket, but preparing your own is quite simple! The sauce, which is both sweet and salty, is poured over freshly prepared steamed rice. It’s so excellent that you may omit the unagi entirely (thus defeating the purpose of this dish!). Recipe for Unagi Don (Unadon). Ingredients 1-1/2-pound unagi fillet (vacuum-sealed)
- 1 tablespoon sake
- Steamed rice
- Sauce 1/2 cup (120mL) soy sauce
- 1/3 cup (80mL) mirin
- 4 tbsp sugar
- 2 tbsp sake
- Sansyo (optional)
- 1/2 cup (120mL) soy sauce
- 1/3 cup (80mL) mirin
- 4 tbsp sugar
- 2 tbsp sake
- Sansyo (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218C.) Prepare a baking sheet lined with aluminum foil by cutting the unagi fillet into four pieces and arranging them on it. Sprinkle sake on top of the unagi and bake for 6 to 8 minutes, or until the unagi is cooked through.
- In a small sauce pan, combine all of the sauce’s components and bring it to a boil over medium heat.
- Simmer for approximately 10 minutes, or until the sauce has slightly thickened.
- Place steamed rice in a small individual bowl and top with cooked unagi. Drizzle roughly a tablespoon of sauce over the rice and serve immediately.
- Distribute some of the sauce over the fish.
- Sansyo Japanese peppercorns should be sprinkled on top (optional.) Serve as soon as possible.
2012 – Japanese Cooking 101 – a beginner’s guide. All intellectual property rights are retained. Sauce Before putting the unagi on the plate, add some sauce… as well as adding more sauce over the unagi
About Yuko
- Yuko was born and reared in the Japanese capital of Kyoto.
- She began preparing meals for herself and her family while still in elementary school.
- She gained the majority of her culinary talents through seeing and assisting her grandmother and mother in the kitchen, as well as from books and magazines.
- Yuko has resided in three different US cities (Miami, San Francisco, and San Diego) for about two decades and has a lengthy history of working in the computer software sector.
- With her American husband, two children, and a Brittany dog, Yuko presently resides in San Diego with her family.
- She likes cooking for her family on a daily basis, and she uses only fresh products.
Eel is always served cooked. Why is that?
- When it comes to raw fish, sushi enthusiasts have a wide variety of alternatives, but eel is usually served cooked.
- What is the reason behind this?
- Is it unpleasant to taste?
- Leaving aside the topic of taste, it has the potential to be fatal.
- Due to the venomous nature of eels’ blood, other organisms are reluctant to consume them.
- Raw eel should never be eaten since even a little amount of eel blood can be lethal to a person.
- Their blood includes a toxic protein that causes cramping in muscles, including the heart, which is the most essential muscle in the body.
- proteins are composed of lengthy chains of amino acids that fold together in a certain way to establish their form, which in turn defines, to a considerable degree, their function.
- Because cooking breaks down the proteins and renders them harmless, eating cooked eel is perfectly safe (which I am fond of).
- Despite its destructive nature, eel toxin has played an extremely important – and good – part in the history of medicine: Charles Robert Richet, a Parisian doctor, utilized it to make a significant discovery that changed the course of medical history.
Through the use of weaker forms of the disease-causing bacteria, Louis Pasteur had demonstrated that animals might develop resistance to illnesses such as cholera.When it comes to harmful chemicals, Richet hypothesized that he might achieve a similar outcome by attempting to immunize an animal against a poison by administering only a little dosage of the poison.He tested his theory on dogs by injecting eel blood serum – which is essentially blood devoid of cells and clotting elements – into their veins.Anaphylaxis, which is a severe and frequently deadly allergic reaction, was discovered by the researcher rather than any protective effect, or prophylaxis, from the initial exposure to the substance.
- It is also common among persons who have serious allergic reactions to things like bee stings to experience this type of reaction.
- A thorough knowledge of the phenomena is essential to the study of immunology and immunology-related diseases.
- Richet was awarded the Nobel Prize in medicine in 1913 for his contributions to medicine.
- John Swain, a physicist at Northeastern University, is the author of the Ask Dr.
- Knowledge blog.
- Email Dr.
- Knowledge at [email protected], or write to Dr.
- Knowledge, c/o The Boston Globe at PO Box 55819 in Boston, MA 02205-5819 with your inquiries.
- The Globe Newspaper Company retains copyright protection for the year 2011.
Japanese sushi eel ″unagi″
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- If you’ve ever been to a Japanese sushi restaurant, there’s a good chance that you’ve noticed that the majority of the sushi rolls contain an item known as unagi, which is also known as Japanese eel.
- Unagi, also known as ″freshwater eel″ in Japan, is a kind of eel that is used for sushi and is a staple of Japanese cuisine.
- Cooking unagi, especially when marinated and grilled, produces a delectable flavor.
- In addition to this, Japanese sushi eel is extremely nutritious and provides a plethora of health advantages.
- In spite of the fact that it appears to be similar in appearance to a snake, the eel is actually a sort of fish—and a very tasty one at that.
- Many people have a natural aversion to the concept of eating eel, and this includes some of the most ardent sushi fans as well as the general public.
Ael is something they usually avoid.When you come across a typical eel dish, you’ll be amazed to find that it looks and tastes much like any other fish supper.You’re likely to rethink your mind about eating unagi after tasting the tender meat of the Japanese eel for the first time.
What does Japanese eel taste like?
- If you’ve ever had unagi, you’re probably familiar with its delicate, yet sweet flavor, which is a little chewy and somewhat reminiscent of raw salmon.
- Its flavor is compared to catfish by some, who claim it has a similar taste to catfish.
- However, it is important to note that unagi always has a pleasant flavor when served with a sauce or spice that complements the dish itself.
- Eel, rice, and the other items that go into making sushi are all delectable.
- One thing you should be aware of is that eel’s blood is toxic and poisonous, thus you should never consume raw eel since it can be fatal.
- As a result, eel in Japanese recipes is usually prepared in a hot oven.
- When served with different sauces drizzled over it or provided on the side for dipping, unagi rapidly absorbs the tastes of the various sauces.
- Eel sauce is one of the most widely used sauces in the world.
- This sauce is rich, sweet, and salty, and it imparts an incredible umami flavor to unagi, as well as other maki rolls, when served with rice.
- Additionally, the way unagi is prepared and presented can have an impact on its flavor.
Eel is commonly prepared in a variety of ways, the most popular of which are smoked, deep-fried, and grilled.Traditional unagi meals are frequently butter-fried, marinated, and then grilled, or served on top of a donburi rice bowl, which is a type of Japanese rice bowl.Unagi is such an essential component of traditional Japanese cuisine that it has its own day, which is dedicated entirely to unagi dishes!It’s known as Doyo no Ushi no Hi, and it’s a day in the summer when people consume eel delicacies to commemorate the occasion.
- Unakyu, also known as eel sushi rolls, are becoming increasingly popular in sushi restaurants.
Where does sushi eel come from?
- The majority of eel used in sushi originates from eel farms.
- The best-tasting eel, on the other hand, comes from the wild, which means it was caught in freshwater or ocean.
- Japan is the world’s largest consumer of eels.
- Because of the strong demand for eel, the majority of the fish is farmed in fish farms around the country.
- Wild, fresh eel is used in a variety of specialty meals.
- These are referred to as ″glass eels,″ and they are taken in coastal and river waters while they are young.
- Eels are a threatened species, and conservation efforts are now ongoing to protect them.
- Eels feed on a variety of prey, including shrimp, crabs, aquatic insects, and small fish in the wild.
- They have a nutritious diet and are generally regarded as a healthy food in general.
Eel sushi rolls: Unakyu
- The name ″unagi″ refers to freshwater eel, which is what we’re referring about when we talk about sushi eel.
- However, did you know that eel sushi rolls are also quite popular in Japan?
- If this is the case, you’re undoubtedly asking if eel is considered a sushi fish.
- Yes, that’s correct.
- When it comes to sushi, the Japanese rely on eel as a main ingredient.
- When it comes to eel, the procedure is the same as it is for other forms of fish and seafood; the only difference is that it is always served cooked and never uncooked.
- When it comes to unagi, the sushi roll variant is called unakyu, and it’s a roll filled with well-cooked eel and cucumber that’s typically paired with tare sauce.
- Chefs choose to employ freshwater eel (unagi) for the majority of their eel sushi creations.
- In other instances, they use the term anago, which refers to a type of saltwater eel.
- Also check out: everything you ever wanted to know about sushi-grade tuna
What are the health benefits of unagi?
- Because of its numerous health advantages as well as its high nutritional content, unagi is a popular choice among chefs and consumers alike. The fact that the Japanese eat unagi is most likely another factor contributing to Japan’s reputation as one of the world’s healthiest countries. First and foremost, you should be aware that unagi contains a broad array of minerals and vitamins, including vitamins A, D, and E, as well as vitamins B1, B2, B12, and phosphorous. Phosphorous is crucial for maintaining a healthy body since it aids in the regulation of pH levels in our bodies. Additionally, it aids in the improvement of metabolism and digestion, as well as the improvement of our systems’ ability to absorb minerals. Furthermore, eel has a significant quantity of omega-3 fatty acids. It can help lower blood pressure and cholesterol levels, and it can even lower the chance of developing arthritis and diabetes. Unagi is low in sodium, high in potassium, and devoid of any sugar, making it a healthy choice. It’s a low-calorie dish to consume. According on the method of preparation, one piece of eel has around 100-300 calories. If you eat it as nigiri (eel wrapped in rice balls), you’ll consume twice as many calories as you would otherwise. In addition to these general health advantages, unagi provides additional health benefits that are more particular to female health needs. Reducing menstruation discomfort
- reducing wrinkles and increasing skin health
- slowing tumor development
- lowering the danger of breast cancer
- enhancing blood flow to the brain
- boosting memory
- reducing the likelihood of dementia
- and many more advantages.
Here are a few recipes for Japanese eel that you might enjoy.
Sushi eel unadon recipe
- Steamed rice is used in this traditional Japanese cuisine, which is a staple in the country. In the end, it’s served with grilled ahi fillets that have been marinated in a sweetened soy-based sauce, known as tare, then caramelized over a charcoal fire (preferably). Preparation time: 10 minutes Preparation time: 25 minutes Time allotted: 35 minutes Course Overview Course Description Japanese cuisine is a specialty. 2 unagi (eel) fillets (320g)
- 1 Japanese sansho pepper for sprinkling on top (optional)
- 4 cups white rice
Unagi sauce (tare)
- ¼ cup soy sauce
- ¼ cup mirin
- 2½ tbsp brown sugar
- 1½ tbsp sake
Making the unagi sauce
- Pour the sake, brown sugar, and mirin into a small saucepan and heat until the sugar is dissolved. When you have finished whisking, bring the heat up to medium and add the soy sauce, allowing it to come to a boil. Once it has reached a boil, turn the heat down to a low setting and leave it to simmer for an additional 10 minutes before serving. As you near the finish of the cooking process, you should see more bubbles
- at this point, you may switch off your heat and set the sauce aside to cool completely. As the sauce cools, you’ll see that it has thickened considerably. Despite the fact that this sauce may be stored in an airtight container for up to 2 weeks, it must be refrigerated
Preparing the unagi
- To begin, preheat your oven to broil at 550 degrees F (290 degrees C) for around 3 minutes at the beginning of the process. As your oven is preheating, cut the unagi into halves or thirds to save time. Your serving bowls should be of a size that corresponds to your serving bowls.
- Rice should be cooked for approximately 8 minutes in a cooking pot or rice steamer.
- Prepare your baking sheet by lining it with aluminum foil and brushing it lightly with oil. Place the unagi on a baking sheet and set aside.
- Place the baking sheet on the center rack of the oven and broil on high heat for 5 to 7 minutes, or until the cheese is melted. It is not necessary to flip it
- Remove the unagi from the oven after 7 minutes, and then brush it with the sauce all over.
- Return the unagi to the broiler for an additional 30 to 60 seconds, or until you see bubbles forming on the surface of the dish.
- Using a large mixing bowl, place your cooked rice and then brush or pour unagi sauce over the top of the rice. After that, arrange the unagi on top of the rice and drizzle or pour extra unagi sauce on top. You can also add some sansho to the dish, although this is entirely optional.
- Serve as soon as possible
″Unadon″ is a combination of the words ″unagi″ (eel) and ″donburi,″ which means ″fried rice″ (rice bowl dish). It takes 10 minutes to prepare the ingredients, as well as another 10 minutes to cook the dish completely. If you enjoy Japanese cuisine, you will undoubtedly salivate as you read through this recipe!
Recipe notes:
- For the unagi sauce/tare, use a third of the original recipe because it’s designed for two fillets instead of the whole recipe. The original unagi sauce recipe may be found here. Ingredients 3 4 cup soy sauce, 3 4 cup mirin, 12 cup (125 g sugar), 14 cup sake, 3 4 cup mirin
- Directions In a saucepan, combine all of the ingredients
- To make it thicker, simmer the sauce for 20 minutes, rather than the 10 minutes specified above, until the sauce has thickened. You can preserve your unagi sauce in the refrigerator
- however, it is not recommended.
To reheat your sauce, use a frying pan or the broiler function on your oven. If you don’t have access to an oven, try using an oven toaster instead. Also see this dish for teppanyaki seafood that will make your mouth wet.
Unagi don recipe
Ingredients
- In order to make the sauce 2 12 tablespoons sugar
- 1 12 tablespoons cooking sake
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- You’ll also require the following items: The ingredients are as follows: 200 g rice
- 260 mL water
- 2 eel fillets (skin-on)
Directions
- To make the sauce, first combine the sake and mirin in a small saucepan and bring it to a simmer. Once the water has come to a boil, turn down the heat to low, add the sugar, and whisk until it is fully dissolved. Then, bring it to a boil while adding the soy sauce. Reduce the heat to low and let the sauce to simmer for about 10 minutes, or until it thickens slightly, stirring occasionally. When you’re finished, turn off the heat and lay the pan aside to cool.
- While your sauce is cooling, begin preparing and cooking your rice
- you may use whichever technique you choose for rice preparation. One of the recommended techniques for cooking 200 g of rice is to boil it with 260 ml of water after it has been rinsed under cold running water
- this is one of the easiest procedures.
- After that, prepare your grill to around 250 degrees Celsius. The majority of the time, eel fillets are sold cut in half lengthwise. In order for the eel fillets to fit on top of the rice bowl, you’ll just need to chop them in half widthwise.
- After that, line the baking sheet with aluminum foil. Place the fillets on top of the baking sheet and brush them with a little vegetable oil to seal in the moisture. Placing the baking pan in the oven and grilling for around 5 to 7 minutes, or until they have become brown, is recommended.
- As soon as you take the fillets out of the oven, delicately brush them with the unagi sauce, being sure to reserve some sauce for another usage. Add a portion of the cooked rice to an empty bowl and serve with the fillets once they have been back on the grill for another minute. Using a pastry brush, brush some unagi sauce on top of the rice and then arrange some unagi fillets on top of the rice
Additional tips:
- It is recommended that you serve unagi don in a jubako (a 2-tiered bento lunch box), in order to get the most genuine unagi don experience possible. When the meal is served in a bento box, it is referred to as unaju.
- In Japan, people traditionally consume eel during the summer months. Because it is high in minerals, vitamins, and proteins, the meal helps to boost one’s endurance levels. Eel is also high in nutrients and hormones that are healthy to the body. You’ll surely need greater endurance to make it through the scorching heat.
Grilled unagi delicacy
- It is possible to prepare unagi in a variety of different ways.
- During the annual ″Day of the Ox″ summer event, grilled eel is the most popular dish to be served to guests.
- It is the hottest day of the summer on the ″Day of the Ox″ (Doyo no Ushi), which is celebrated on August 1.
- According to urban legend, surviving the summer heat needs a great deal of endurance.
- Men benefit from the stamina provided by the eel’s tail.
- It contains a variety of nutrients and hormones that help people maintain their energy and stamina.
- Grilled unagi is made with only the highest-quality ingredients, according to the chefs.
- It is more costly than other eel meals because it uses more expensive eels than the competition.
- Chefs prefer to use wild eels for grilled unagi rather as farmed eels for this dish since the meat has a greater flavor.
- Each eel ranges in size from 30 to 50 centimeters in length.
One of the first things you’ll notice about this dish is that it has a crispy surface as well as a soft and juicy inside.People adore the contrast between crunchy and soft textures in this dish.
How is grilled unagi prepared?
- To obtain a particular rich taste, chefs roast the eel over hot charcoal until it is crispy and charred.
- The first step is to cook the eel on a grill until it is done.
- After that, the eel is steamed.
- This procedure gets rid of any extra fat.
- After that, they coat the eel with a sauce that has a sweet flavor.
- Last but not least, they grill the meat one more time, which gives the meat its crispiness.
- Continue reading: Here are all of the numerous varieties of sushi you should be familiar with.
- In addition to being a content marketer and father, Joost Nusselder has a passion for trying out new foods, with Japanese cuisine at the forefront of his interests.
- He and his team have been writing in-depth blog articles since 2016 to provide their loyal readers with recipes and cooking tips that have helped them become more successful.
Whole Roasted Eel Recipe
- 1 entire eel, gutted and cleaned
- 1 teaspoon salt
- 3 tablespoons oil for basting
- 1 tablespoon lemon juice
- Preheat the oven to 375 degrees Fahrenheit. Once the eel has been thoroughly cleansed of any remaining blood, pat the eel dry on both the inside and outside. Season the eel with salt all over. Place the eel in a pan or cast iron skillet and generously spray with oil
- cook until done.
- Roast for 25 to 30 minutes, or until the skin is crispy and browned and the flesh is soft and falling apart. Serve immediately with a squeeze of lemon, salt, and pepper, or with your favorite sauce.
Special equipment
Roasting pan
This Recipe Appears In
- Nasty Bits: How to Roast an Eel
| Nutrition Facts (per serving) | |
|---|---|
| 721 | Calories |
| 55g | Fat |
| 0g | Carbs |
| 54g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 721 |
| % Daily Value* | |
| Total Fat 55g | 70% |
| Saturated Fat 8g | 41% |
| Cholesterol 365mg | 122% |
| Sodium 1205mg | 52% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 54g | |
| Vitamin C 4mg | 20% |
| Calcium 60mg | 5% |
| Iron 1mg | 8% |
| Potassium 791mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.
Yutaka Frozen Eel Unagi Kabayaki 200g
It is ideal for sushi or for serving over hot rice for unadon. It is glazed in a rich, sweet caramelised sauce and is delicious. Begin your Japanese journey now. Frozen This product is suitable for use in the microwave
| Typical Values | Per 100g (uncooked) |
|---|---|
| Energy | 1073kJ/ 257kcal |
| Fat | 16g |
| of which saturates | 4.0g |
| Carbohydrate | 11g |
| of which sugars | 9.7g |
| Fibre | <0.5g |
| Protein | 19g |
| Salt | 1.8g |
Ingredients
Fish (Anguilla Japonica) (70%), soy sauce, water, sugar, maltos, fermented seasoning (fermented seasoning), emulsifier (emulsifier), salt, yeast extract, thickener
Allergen Information
Contains Fish, Contains Soy, Contains Wheat Ingredients
Categories
This product received a rating from 29 customers. Customers were overwhelmingly positive about this product, with 83 percent recommending it.
Just like what you can get in a restaurant
- You can create two dishes of unagi don, which is a popular Japanese restaurant dish that generally costs a lot of money.
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Delicious and authentic but pricy
This was very excellent, and it was so simple to prepare while yet tasting authentic. However, it is not inexpensive. Was this information useful? (0) (0) (0) (0) (1)
Best Unagi from supermarket
- It’s really good.
- It’s simple to prepare.
- Placing it in a rice bowl reminds me of true Donburi, and I discovered that the price had dropped from £19 to £15.
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Pricy but worth it
I wish these were more reasonably priced. Then I’ll be able to eat them whenever I want, whenever I want hahah Was this information useful?
great
Can prepare Japanese-style eel bowls, which are a little pricey but well worth it. Was this information useful?
very nice and super easy
Although it has a great flavor and is fairly genuine in that you can make Unagi at home, it is a little pricey. is a one-time-only unique gift! :- Was this information helpful? (2) (0)
Unagi Kabayaki (Grilled Eel)
- Unagi Kabayaki is one of Japan’s most popular meals, and it’s easy to see why.
- Anyone’s mouth will moisten when they taste this grilled eel slathered in rich and sweet soy sauce.
- It is most commonly served in the form of Unadon, which is a hot bowl of rice with unagi on top, which is the most popular way to make unagi.
- Plain and easy, but really delicious.
- Information Weight: Eel, soy sauce, sugar, starch syrup, sugar-mixed corn syrup, sweet sake, alcohol, eel, essence, thickener, seasoning, coloring agent.
- Taiwan is the country of origin (Farm raised) *Store in the freezer (-18°C) if you have an allergy to eel or soybeans.
Cooking instructions: grill
- Allow for 30 minutes of defrosting time in the refrigerator or cold water.
- Remove the fish from the packaging and bake it for 10 minutes at 180 degrees Celsius on a baking sheet coated with parchment paper.
- Take pleasure in your food.
Cooking instructions: pan
- Using boiling water, cook the Unagi Kabayaki for 10 minutes (defrosting is not required)
- drain.
- Remove the fish from the box and serve it immediately
Inspiration
- Hokkai Tutorial: how to barbecue unagi kabayaki on a charcoal grill
- A Hokkai Tutorial on how to prepare unagi don
- A Recipe from the Chef: Hitsumabashi
Eel Sauce Is a Delicious Condiment That’s Completely Eel Free
| Nutrition Facts (per serving) | |
|---|---|
| 78 | Calories |
| 0g | Fat |
| 14g | Carbs |
| 1g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 78 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 876mg | 38% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 0g | 0% |
| Total Sugars 13g | |
| Protein 1g | |
| Vitamin C 0mg | 0% |
| Calcium 6mg | 0% |
| Iron 0mg | 1% |
| Potassium 73mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Spoiler alert: eel sauce does not include any actual eel meat or fish. As Japanese cuisine has expanded throughout the United States, this sauce, which is based on the Japanese sauce known as nitsumé (which actually contain eel broth), has been Americanized over time as well. This recipe is for the sauce that is frequently served alongside the Japanese grilled eel known as unagi, as well as for almost half of the fancy rolls that are a fixture of many American sushi restaurants, according to the author. The sauce is thick and sticky, and it has a salty, sweet, and very umami flavor. It’s possible that you’ve licked it off a dish or two in the past. Eel sauce is a basic reduction consisting of only four ingredients: sake, mirin, sugar, and soy sauce. It is quick and simple to prepare. With its mild flavor, it is suitable for a wide range of dishes, including eels and sushi rolls, as well as a wide range of other cuisines. Everything from chicken wings to grilled eggplant, as well as beef and deep-fried tofu, should be tried with it. We’ve even seen it used to sprinkle over popcorn and consumed with a spoon, which is quite cool. Because of the high sugar and salt content, the sauce preserves well, so don’t be afraid to prepare a large batch and freeze some of it. You can even put it in the freezer. Having a sauce like this on hand to quickly dress up a simple dish is a terrific idea because of the depth of flavor and adaptability it offers. An eel bowl, also known as unagi don, is a famous dish that incorporates eel sauce. Despite the fact that it appears to be a bit daunting at first appearance, grilled eel filet can be found in the freezer area of many Asian grocery shops. Simply defrost the eel, cook it briefly under the broiler, and serve it over a dish of steamed rice drizzled with your own special eel sauce. It’s a straightforward, tasty recipe that can be prepared any night of the week or for a fast lunch on the go. 4/4 cup mirin
- 1/4 cup soy sauce
- 2 tablespoons sake, or Japanese rice wine
- 2 teaspoons granulated sugar
- 4/4 cup rice wine
- Assemble all of the materials
- Cook over medium heat, stirring constantly, until the mirin, soy sauce, sake, and granulated sugar are completely dissolved.
- Continue to stir the ingredients occasionally while bringing the sauce to a low boil.
- Remove roughly one-third of the liquid from the mixture. Keep in mind that the sauce will thicken as it cools. Placing a tiny bit of the sauce on an empty plate and drawing an arc through the sauce with your finger can help you determine the consistency. If the line remains in place, the sauce has been sufficiently reduced. It should have the consistency of honey when stored at room temperature.
- Remove the pan from the heat when the sauce has reached the desired consistency. Allow it to cool somewhat before using it as desired. You may store it in an airtight jar in the refrigerator for up to 2 weeks.
Tips
- The sauce should be thin, but not runny. If you accidently over-reduce it, simply add a little water to thin it down again until the right consistency is achieved again. It’s important to remember that when cooked, it will thin down a little.
How to Store and Freeze
- Refrigerate for up to two weeks after being stored in a tightly sealed container.
- Eel sauce can be stored in the freezer for up to 3 months. Following cooling, just transfer the sauce to an airtight container or freezer bag and store it in the freezer.
Unadon (Eel Rice) (Video) 鰻丼
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- This Unadon (Eel Rice) will make any Japanese food enthusiast’s mouth wet with its sweet caramelized homemade unagi sauce poured over precisely grilled unagi and steamed rice.
- Unagi sushi is a standard menu item at most sushi establishments, but have you ever tried unagi rice bowl?
- Known as Unadon (), Unaju (), or eel rice in some circles, this traditional Japanese meal is a staple in many households.
- Because there is nothing quite like the joy of eating properly grilled unagi over a bed of warm rice, the Japanese have a special fondness for Unadon (unagi noodle soup).
- Oh, and the scent of the sweet caramelized sauce is enough to make my mouth swim just by thinking about it.
What is Eel Rice (Unadon & Unaju)
- To make Eel Rice, you steam rice and top it with marinated eels that have been marinated and caramelized in a sweetened soy-based sauce (called tare).
- Eel Rice is a popular Japanese meal that is best served over a charcoal fire.
- When grilled unagi is served in a large rice bowl known as a donburi, the dish is referred to as Unadon (), which is a short form for unagi donburi.
- As a result, when the unagi is presented in a nice rectangle lacquered box with the lid on, we refer to it as Unaju (), which comes from the Japanese word for box, jubako ().
How Eels Are Cooked
- This particular cooking style, which is related to Teriyaki, is referred to as Kabayaki ().
- It is a highly prevalent method of preparing eels and other types of fish across Japan.
- This is how the eels are prepared by the chefs who are not experts in eels.
- Eels are split down the back (or belly), gutted and boned, butterflied, and sliced into square fillets after they have been cooked.
- Once skewered, the fillets are coated in a sweet soy-based sauce and grilled on a charcoal grill until they are done.
- We call it Shirayaki () in the Tokyo region because it is initially grilled without the sauce before being served with the sauce.
- Once steamed, the unagi is marinated in the sauce and grilled once more until it is cooked through.
Dining at Unagi Restaurant in Japan
- When visiting unagi specialty restaurants in Japan, the menu will often have both Unadon and Unaju, with the pricing of Unadon and Unaju being divided into three categories according on how much you order. The premium quality is referred to as Tokujo () or Matsu (, pine)
- the superior grade is referred to as Jo () or Take (, bamboo)
- the average grade is referred to as Nami () or Ume (, plum)
- and the inferior grade is referred to as Jo () or Take (, bamboo).
According to the unagi restaurants, the price of unagi is typically determined by the weight (amount) of unagi served, rather than the quality of the unagi served.
Tradition: Eat Unagi on Mid-Summer Day
- Unagi (freshwater eel) is regarded a delicacy in Japan, and it is not a meal that is served on a regular basis there.
- I performed some short research and discovered that 26.2 percent of individuals consume unagi ″about once every 6 months,″ followed by 16.8 percent who consume it ″once every 2 to 3 months,″ 16.1 percent who consume it ″less than once a year,″ and 15.8 percent who consume it ″once a year.″ So, when do the majority of people consume unagi?
- Several large banners and carts of eel packets will be on display in the stores just before the mid-summer day arrives.
- We have a practice of eating unagi on a certain mid-summer day known as doy-no ushi-no-hi () that dates back to the Edo Period (1600-1850) in order to develop endurance in order to combat the summer heat.
- It will fall on the 28th of July in the year 2021.
- The high nutritional value of eel, which is high in vitamins A and E as well as Omega-3 fatty acids, is another another reason why Japanese people like eating unagi (eel).
How to Make Eel Rice at Home
Ingredients You’ll Need
- Unagi (Eel) fillets
- Unagi sauce – you can buy eel sauce in a bottle, but it’s SO easy to make it at home (I’ll teach you how! )
- Unagi (Eel) sashimi
- Rice that has been steamed
- Japanese home cooks do not purchase a live eel to prepare at their residence.
- They get eel fillets that have already been grilled and just reheat them before serving.
- Grilled eels that have been vacuum-sealed are available in Japanese/Asian grocery shops and this online business in the United States.
- Compared to frozen eels from other countries, which cost approximately $10 per pound, my local Japanese stores sell imported unagi from Japan (all from Kagoshima prefecture), which often costs between $30 and $40 per pound.
- At the event that you are fortunate enough to come across Japanese unagi in your local market, you are in for a wonderful treat.
Overview: Cooking Step
- Prepare the eel sauce from scratch (see recipe below)
- Broil the eel fillets and coat them with the eel sauce just before removing them from the oven
- Rice should be served in a big rice bowl (donburi), brushed with sauce, and eel fillets should be placed on top.
How To Make Homemade Eel Sauce (Unagi no Tare)
- Today, I’m going to show you how to make Unadon with my own eel sauce from scratch (unagi sauce).
- It’s possible to get unagi sauce in a bottle at a Japanese or Asian grocery, but it’s also simple to create at yourself.
- All you need is soy sauce, mirin, sake, and sugar to make this delicious dish!
- It takes just four ingredients to rapidly prepare a sweet caramelized sauce to accompany grilled eel over a barbecue grill.
- Any remaining unagi sauce will be used to brush on my grilled rice balls for Yaki Onigiri, if I have any left over from the previous night.
What to Serve With Unadon
- This dish can be served with miso soup, several types of pickles, and a few tiny side dishes, including spinach sautéed in sesame sauce or Kinpira Rekon.
- Delicious unadon may be made with no effort, and it is well worth your time to produce this meal at home!
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Unadon (Unagi Don)
- This Unadon (Eel Rice) will make any Japanese food enthusiast’s mouth wet with its sweet caramelized homemade unagi sauce poured over precisely grilled unagi and steamed rice. Preparation time: 5 minutes Preparation time: 10 minutes 15 minutes for the unagi sauce Time allotted: 30 minutes unagi fillets (1 unagi fillet is about 5.6 oz/160 g
- defrosted)
- Japanese sansho pepper (for garnishes
- optional)
- 2 unagi (eel) fillets
Unagi Sauce for 2 Fillets
- 15 tablespoons soy sauce (gluten-free soy sauce can be substituted)
- 15 tablespoons mirin (substitute 3 parts sake/water + 1 part sugar)
- 2 12 tablespoon sugar
- 1 12 tablespoon sake (substitute Chinese rice wine or water)
- 2 12 tablespoons sugar
- 1 12 tablespoon sake (substitute Chinese rice wine or water)
- 2 12 tablespoons sugar
Unagi Sauce (extra can be kept for 3 months)
- 34 cup soy sauce (use gluten-free soy sauce if you are gluten-free)
- 34 cup mirin (substitute 3 parts sake/water + 1 part sugar)
- 12 cup sugar
- 14 cup sake (substitute Chinese rice wine or water)
- 12 cup sugar
- 14 cup sake (substitute Chinese rice wine or water)
To find equivalents for Japanese condiments and ingredients, go to the following page: Japanese Ingredient Substitution. Assemble all of the components.
To Make Unagi Sauce
- In a small saucepan, combine the mirin, sake, and sugar
- heat through.
- Turn the heat up to medium and whisk the entire ingredients together until it is smooth. After that, add the soy sauce and bring it to a boil.
- As soon as the water begins to boil, decrease the heat to a gentle simmer (you should see bubbles around the edges) and continue to simmer for 10-15 minutes (or 20 minutes if you are preparing the entire batch). The liquid should be reduced to around one-third of its original volume (a chopstick put into the sauce will give you a reasonable approximation of this amount).
- You may see more bubbles as the cooking process progresses. Remove the pan from the heat when the sauce has thickened (with a chopstick, check to see whether the sauce has reduced to one-third of its original volume). More thickening will occur when the sauce is allowed to cool. If you think you’ve reduced the sauce too much, add a little water to loosen it up and simmer it a little longer to reach the desired consistency. Storage Instructions: Store the sauce in an airtight container in the refrigerator for up to 3 months.
To Broil
- Preheat the broiler* to high (550oF/288oC) for 5 minutes, with a rack set approximately 8″ (20 cm) away from the top heating element (in the center of the oven) and the oven door ajar. * Low (450oF/232oC), medium (500oF/260oC), and high (550oF/288oC) broiler settings are available. Medium (6 inches away) or high are the most common settings for me (8″ away). The temperature of the oven is not controlled for broiling
- rather, it is controlled by adjusting the distance between the broiler and the surface of the meal. It’s comparable to utilizing hotter and cooler zones on your grill to cook different types of meat.
- Prepare a baking sheet by lining it with aluminum foil for easy cleanup and brushing or spraying the foil with oil. Cut the unagi in half (or thirds, depending on the size of the serving dish that would accommodate the unagi fillet)
- place it on a piece of aluminum foil, skin side up. Cook the unagi under the broiler for 5-7 minutes, or until the surface is blistered a little. There is no need to turn the unagi
- simply open the oven and spray it with the sauce. Then broil for another 30-60 seconds, or until you see the sauce bubbling on top of the unagi again.
To Bake
Preheat the oven to 425°F/218°C with a rack in the center and bake the unagi on parchment paper for 10-12 minutes, or until the surface has blistered a little bit. There is no need to flip. Using a pastry brush, coat the unagi with the sauce and bake for another 30-60 seconds, or until the sauce is boiling on top of the unagi.
To Pan Fry
Wrap the unagi in aluminum foil (similar to this recipe) and reheat over a low heat for 5-8 minutes, until heated through and tender. If you employ this approach, you will not obtain good blisters or characters.
To Serve
- Serve rice in a dish with unagi sauce drizzled or brushed on top
- arrange unagi on top of rice and drizzle or brush with additional unagi sauce. Because I had a kinome (bud of the Japanese sansho pepper tree), I used it as a garnish on top of the dish (optional). On the table, you may also use Japanese sansho pepper, which is a peppercorn. Serve as soon as possible.
- When serving in the jubako (Japanese lacquered box), it is best to serve two portions (the full fillet) that are slightly overlapping each other.
To Store
You may store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 weeks after they have been prepared.
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Nigiri vs Sashimi
- Nigiri is a form of sushi that consists of a slice of raw fish on top of pressed vinegared rice, and it is popular in Japan.
- Sashimi is simply thin slices of extremely fresh fish or meat that are served raw, sometimes on a bed of shredded daikon radish, in a Japanese style.
- Contrary to common assumption, sashimi is not the same as sushi, despite the fact that sashimi is always available on the menu at all sushi establishments.
Comparison chart
| Nigiri | Sashimi | |
|---|---|---|
| Introduction | Nigiri is a type of sushi made of thin slices of raw fish over pressed vinegared rice. | Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—that is served without rice. |
| Is it cooked? | Mostly raw, but you do find nigiri made with cooked or seared fish | No, always raw. |
| Cuisine | Japanese | Japanese |
| Is it Sushi? | Yes | No |
| Is it always fish? | Yes – fish and other seafood such as shrimp, octopus and squid, but never meat | No, sashimi can be thin slices of meat, like beef, horse, chicken, or frog. |
| Does it have rice? | Yes | No |
| Accompanied by | Pickled ginger, wasabi and soy sauce | Pickled ginger, wasabi and soy sauce |
| Garnished with | Mostly nothing else; occasionally a sauce if the chef so fancies | Daikon radish, sisho leaves, toasted nori (seaweed), at times other sauces |
| Eaten with | Hands or chopsticks | Chopsticks |
Components
- Nigirizushi, also known as nigiri, is created with special sushi rice that has been treated with vinegar.
- The basis of the nigiri is made of vinegared rice that has been balled and squeezed with two fingers.
- After that, a slice of raw fish is put on top of the rice foundation, sometimes with a sprinkle of wasabi on top.
- Nigirizushi is typically served in pairs, as the name implies.
- A dish of nigiri sushi with tuna and salmon is seen above.
- Sashimi is a Japanese dish that consists of thin slices of fresh raw fish (and occasionally beef) that are served with various sorts of garnishes.
- The freshness of the fish, as well as the manner it is cut, presented, and decorated, determine the quality of sashimi.
- Garnishes that are commonly used include shredded daikon radish, shiso leaves, and toasted nori (sea weed).
- Both nigiri and sashimi are served with pickled ginger and wasabi, as well as soy sauce on the side.
Etymology
- Nigiri is a Japanese word that literally translates as ″two fingers″ (ni = two, giri = fingers).
- In Japanese, nigiri sushi is named from the rice, which must be of a very particular portion and fit on the chef’s ″two fingers″ when pressed to make it.
- Generally speaking, sushi is a Japanese phrase that refers to anything that is prepared with vinegared rice.
- Various garnishes are placed on a Sashimi dish.
- Sashimi is a Japanese phrase that means pierced flesh (Sashi means pierced, mi means flesh).
- The phrase may have evolved from the culinary tradition of attaching the tail and fin of the fish to the slices of fish being eaten in order to distinguish the type of fish being eaten.
- Yet another possible origin for this moniker might be traced back to the ancient manner of harvesting – ″Sashimi Grade″ fish are caught by individual hand line and immediately punctured with a sharp spike before being deposited in a body of ice.
- This piercing is known as the Ike Jime procedure.
Common types of fish
- Maguro (tuna), Sake (salmon), Hamachi (yellowtail), Hirame (halibut), Ebi (cooked jumbo shrimp), Tamago (egg omelet), and Unagi (eel) are the most popular fish toppings for nigirizushi (fresh water eel).
- The reason why they are so popular is because most sushi rookies find them to be more pleasant on the tongue.
- Tako (octopus), Ika (squid), Kani (crab), Ikura (salmon roe), Awagi (abalone), and Kazunoko (herring roe) are also common, each with a particular flavor that takes some getting accustomed to.
- Tako (octopus), Ika (squid), Kani (crab), Ikura (salmon roe), Awagi (abalone), and Kaz Maguro (tuna), Sake (salmon), Hamachi (yellowtail), Tai (red snapper), Kihada (yellowfin tuna), Saba (mackerel), Tako (octopus), and even raw red meats like as Gyuunotataki (beef), Basashi (horse), and Torisashi (deer) are popular choices for sashimi (chicken).
- Torisashi is also known as Toriwasa (slightly charred chicken), a version of which is a famous Sashimi dish.
Making Nigiri
Generally speaking, most sushi newcomers who are inquisitive about fresh fish find sake (salmon) nigiri to be the most straightforward and finest spot to begin their sushi journey. Nigiri is a dish that is simple to prepare, has a distinct flavor, and is quite delicious. The following video will lead you through the process of making nigiri:
Sashimi as an Art Form
- Sashimi is served in a lovely manner, complete with garnish.
- Sashimi chefs take a lot of care in offering the best possible sashimi to their customers.
- Despite the fact that sliced raw fish appears to be the most basic type of food, sashimi may be enjoyed on a variety of levels and with all of the senses.
- Sashimi is one of the simplest and most beautiful ways to enjoy fish, and it is often consumed at the beginning of a meal, before the heavier dishes begin to overburden the taste buds.
- During the first few courses of a multi-course meal, diners’ palates are fresher and more perceptive of the subtle differences between the many types of fish.
- What distinguishes sashimi as an exquisite delicacy is the fact that no two pieces of fish taste precisely the same, and even various slices of the same fish can produce dramatically distinct tastes and textures from one another.
- Creating one-of-a-kind sashimi through a variety of cuts, presentations, sauces, and garnishes is considered a source of pride and trademark by sashimi chefs.
- Here’s a video instruction on how to build a stunning sashimi plate, which you can see below:
References
- Sashimi (Pierced Meat)
- Sushi – International Gourmet
- Nigiri Sushi – International Gourmet
- Endless Sashimi – Lifescript
- Sashimi (Pierced Meat)
- Sashimi (Pierced Meat)
- Sashimi (Pierced Meat)
- Sashimi (Pierced Meat)
- Sashimi (Pierced Meat)
- Sashimi (Pierced Meat)
- Sashimi (Pierced Me
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