Kabayaki Unagi Fillet (Japanese Style Grill) | かば焼きうなぎ | 200G

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Versatile and easy to cook Unagi fillet.

This size of unagi is considered the best in terms of quality and texture, with fewer bones and thinner skin providing the best flavor and meaty texture. In the farming industry, we refer to this size of unagi as 'Young Unagi.' Conversely, larger unagi is termed 'Old Unagi,' characterized by thicker skin and harder bones, which can affect the overall taste.

このサイズのうなぎは、品質と食感の面で最も優れており、骨が少なく、皮も薄く、最高の味と肉質の食感を提供します。養殖業界では、このサイズのうなぎを「若うなぎ」と呼んでいます。一方で、大きなうなぎは「老うなぎ」と呼ばれ、皮が厚く、骨も硬くなるため、全体の味に影響を与えることがあります。

• Raw material origin and processed in: China
• 1 pc 200g (5g +/-)
• Thaw in fridge overnight or submerge in cold water for 15-20 mins
• Ready to eat
• Reheat with microwave (600W) for 1 min
• DO NOT refreeze

* Contains thin, soft but edible bones. Not deboned.

* We've weighed 50 packets and gotten a range between 180g to 210g. 

* Ready to eat: Simply defrost, remove from the plastic bag, place on a plate, microwave for 1 minute, and it's done!

Cooking Guide: (Unagi Hitsumabushi!)

Ingredients (2 portions)

• Unagi Kabayaki
• 300-gram steamed rice
• Soup
• 200 ml water
• 1 gram dashi no moto (Japanese soup stock)
• 1 teaspoon of soy sauce and mirin
• 1 gram salt
• Optional for garnish: Nori (Seaweed), Sansyo-pepper, Spring onion, Takuan (Daikon Radish)

Preparation method

• Prepare Steamed Rice: Cook steamed rice according to package instructions or your preferred method. Set aside.

• Prepare Unagi Kabayaki: Pour water into a large pan and bring to a boil over medium heat. Submerge the Unagi Kabayaki in the water for 10 minutes to heat through. Alternatively, microwave the Unagi Kabayaki (after fully defrosted) for 1 minute. Remove the eel from the package and place it on a cutting board. Reserve the sauce in a separate container.

• Prepare Sauce: In a small saucepan, bring 200 ml of water to a boil. Add dashi no moto, soy sauce, mirin, and a pinch of salt. Stir gently until the dashi stock powder is dissolved and the ingredients are well combined. Keep the sauce warm over low heat.

• Assemble the Rice Bowl: Place a serving of steamed rice in each bowl. Arrange the Unagi Kabayaki pieces on top of the rice. Drizzle some of the reserved sauce over the eel and rice. Optionally, Sprinkle shredded nori, sansho pepper, thinly sliced green onions, and sliced Takuan over the rice bowl for added flavor and texture. Enjoy!