Unagi Sauce Food
UNAGI RICE BOWL
This is a Japanese rice bowl topped with glaze-grilled unagi eel (unagi-no-kabayaki) is called unadon or unaju. This is the most common unagi dish in Japan. Precooked and vacuum-sealed unagi-no-kabayaki are available at Asian grocery stores. Unagi is consumed the most during the summer in Japan because it's said unagi gives us stamina. This is another of my Mom's recipes and one of her favorite "comfort foods" Cook and Prep time is an estimate...
Provided by kittycatmom
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
- Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
- Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
- Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.
Nutrition Facts : Calories 678.2, Fat 13.8, SaturatedFat 2.8, Cholesterol 142.9, Sodium 2257.6, Carbohydrate 101.3, Fiber 3.2, Sugar 13.6, Protein 31.9
UNAGI GLAZE
This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Posted with permission.
Provided by Julesong
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a pan, combine all ingredients over medium low heat.
- Reduce by about three-quarters, beginning to taste it about halfway through the reduction. It should be full-flavored and sweet and tangy.
- Strain mixture and use.
- To use: brush on the unagi, broiling the unagi in oven or grilling it.
- You can also let the mixture cool, and store the glaze in a clean bottle in the fridge.
- Here are the actual instructions Chef gave me, in his wording: "Unagi glaze is very simple. Just reduce bottled terriyaki sauce with a 1/2 cup of brown sugar and 1/4 cup of rice wine vinegar. Add some chopped up ginger. Reduce this by about three quarters. Start tasting around halfway. It should be full-flavored and sweet and tangy. Strain and brush on the Unagi under the broiler, or on the grill".
Nutrition Facts : Calories 752.3, Sodium 15375.1, Carbohydrate 171.2, Fiber 0.4, Sugar 158.1, Protein 23.8
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