How To Cook Packaged Unagi

Start the broiler to get it hot. Plain and simple but incredibly tasty. Kabayaki is a cooking style in which a fish is filleted deboned butterflied skewered grilled and then brushed with a special tare a sweet soy sauce.

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Unagi Don Unadon Recipe Japanese Cooking 101

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Unagi Don Unadon Recipe Japanese Cooking 101

To broil preheat the broiler with a rack placed about 6 15 cm away from the top heating element in the middle for 3 minutes.

How to cook packaged unagi. Put in the dried bonito flakes. Squeeze the remaining sauce from the package into a container. Cut the unagi in half or thirds depending on the serving bowl size to fit the unagi fillet and place it on the foil skin side down.

Put the rice in a bowl put the unagi kabayaki on top and pour the remaining sauce over the eel. Line a baking sheet with foil for easy cleaning brush spray the foil with oil. Put the kombu pieces in a tea pot with a fine mesh strainer.

The most popular way to prepare unagi is in the form of unadon which consists of a hot bowl of rice with the unagi on top. Or cook the rice by simmering in 1 1 2 cups of water covered for 15 minutes or until all the water has been absorbed. Brush off the dust and sand from the dried kombu seaweed.

This grilled eel drenched in thick and sweet soy sauce makes anyone s mouth water. This is one of the most popular ways to eat unagi as the fattiness of the eel when cooked gives it a deep rich flavor and crisp texture. In a large bowl mix together half the chives scallions rice wine vinegar sesame oil and fish sauce.

Boil the unagi kabayaki in the package in boiling water for 10 minutes defrosting is not necessary. Make the rice with the salt in a rice cooker according to the manufacturer s directions. Remove the eel from the package and cut into small pieces.

Pour hot water and leave it for 5 minutes in order to make dashi stock.