- Unagi, the Japanese word for freshwater eel, is an elongated fatty fish, rich and bold in flavor. Different than anago, its saltwater cousin, unagi is widely used in Asian cuisines and can never be eaten raw, as eel blood has toxins in it that can kill all animals. It's delicious when smoked, but it can also be pan-fried, sautéed, or incorporated into soups.
UNAGI COOKING INSTRUCTION:
- Unagi is usually grilled over charcoal, but at home, you can either use a flat grill top or a nonstick pan with oil.
- Baked unagi is also a flavorful and easy-to-make dish.
- Simply season the fish, skin down, with sake and salt, bake it for eight minutes, and glaze with a sweet basting sauce made out of soy, mirin, sugar, and sake.
- For deep-fried eel, dredge the fillets in well-seasoned flour and fry for eight to 10 minutes.
- The ingredients in the sweet basting sauces used to enhance the flavor of the eel are important to the final taste of the unagi, and different restaurants maintain their own secret recipes. Prepare a thick sweet and salty sauce, and you won't be disappointed.
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