Eel Cuisine

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2013-04-07 13:23:46

Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine; foods such as Unadon and Unajuu are popular but expensive. 

Kabayaki is a typical preparation of the unagi eel in Japan.,[10] sometimes extended to preparation of other fish,[11][12] where the fish is split down the back[11] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill.

Unadon, lit. "eel bowl", consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in the kabayaki style, similar to teriyaki.


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