Roasted Eel Unagi Kabayaki - Eel Dipped in Soy Sauce and Broiled Unagi Kabayaki 110g

Retort-packed. The shelf life is one year. You can store it at room temperature.

What’ｓ KABAYAKI EEL？

Kabayaki refers to one method of grilling, and is a popular way to cook seafood.

For kabayaki, the ingredient is first gutted, boned and butterflied,

then marinated in a mixture of soy sauce, sake, sugar, and other seasonings before being grilled.

Since the Edo period (1603 - 1868), grilled eels have been a popular dish in Japan.

Traditionally inexpensive, they were a common meal.

These days, due to dwindling eel populations, they are more expensive and eaten usually as a luxury food.

For an extra kick, try sprinkling your unagi no kabayaki with ground Japanese sansho pepper.

The fragrant seasoning not only adds some extra zing and cuts through the richness of the oily eels, it improves appetites and stimulates the digestive system.

Ingredients

・Kabayaki Eel

Eel (domestic), soy sauce (including wheat and soybeans), mirin, sugar

・Sauce

Soy sauce (including wheat and soybeans), mirin, sugar

・Other seasoning

Sansho pepper