Broiled eel with rice [unagi kabayaki with rice]

The ones in Vancouver are already pretty authentic...

Recipes? But I think you can get broiled eel in the frozen seafood section at most oriental supermarkets in both Toronto and Vancouver. I am pretty sure you can get it at T & T Supermarket. Just put it in the oven/ microwave, or boil the whole thing with its package in hot water. Put some Rose sticky rice in the rice cooker. And some yellow radish on the side...

Hmmm, actually, in Vacouver, I know you can order it in almost any Japanese restaurant owned by Japanese or Koreans. For under cdn$15, you can get a miso/ clear soup and a salad to come with it. The J-restaurant at Prince Hotel in Toronto costs more though.
 
Last edited:
Dream Time said:
what does the authentic one look like??
Click to expand...
unajyuu-1.webp
 
China Temporarily Halts Eel Exports to Japan

China has temporarily halted all processed eel exports to Japan following the discovery of a carcinogenic agent in the slippery creatures.
Click to expand...
 
There's a chinese cultural center in my town and they have live eel. So you can have ur unagi fresh.

Now I ordered a hibachi for the sake of my mom who wants to make unagi and other japanese food. But is there a recipe for grilled unagi? I think it was called kabayaki unagi?

if not then how long do I grill it for on each side?
 
Fattyaddy said:
There's a chinese cultural center in my town and they have live eel. So you can have ur unagi fresh.
Now I ordered a hibachi for the sake of my mom who wants to make unagi and other japanese food. But is there a recipe for grilled unagi? I think it was called kabayaki unagi?
if not then how long do I grill it for on each side?
Click to expand...

It is quite rare for many Japanese to grill unagi at home. We usually buy cooked unagi.

What did you order?
Cooked unagi or fresh unagi?

If you ordered cooked one, sprinkle a pinch of instant coffee before you heat unagi. The instant coffee enhances the flavor of unagi much.
 
haven't bought any eel yet still waiting for the little Hibachi -__-

but I wanna try to make it with fresh eel
 
There was a site of explanation to deal with of an eel.
There is a photograph
An explanation is Japanese
Refer to it
http://www2.kuma.mydns.to/unagi/unagi.htm
How to make sauce of kabayaki
(Materials)
Sake : 100 CC
Sweet sake = MIRIN : 300CC
Sugar : 250g
Strong soy sauce :350CC
1.)
Sake is mixed with mirin.
It is boiled.
An alcoholic ingredient is lost.
The head and the bone of an eel are burned. It is put into a pan.
2.)
Sugar are put into a pan.
3.)
Strong soy sauce is mixed and it is made to boil again.
4.)
low heat .
It boils down from 15 minutes for 20 minutes.
5.)
I remove its lye.
It filters and cools as quickly as possible.
I put sugar and coordinate sweetness.
SITE(Translation)
http://infoseek.amikai.com/amiweb/b...訳&display=2&lang=JA&toolbar=yes&c_id=infoseek
1.
 
uh...do you have a translation of the first link?..:? ..and the second link is not translating....😭

and were gonn go out to get the eel today! 👍 😎 👍 :D
 
Well...this is what happened.
We went to the Chinese cultural center to get the ingredients and supplies to make sushi.( yes I make my own ^__^) we found the kabayaki sauce in a bottle so that saved us alot of trouble from making it. T
hen we tried looking for already cut and deboned eel in the frozen food section. Sadly none.
We looked for canned version. Success but it didn't look it wouldn't fly. (we bought it anyway to see if it was any good at all) So we had to go to our last resolve: buy it live, fresh and wriggly....well sorta...they cut it...
Well originally the butcher guys said they couldn't debone it cuz it was very hard to do and a special knife was needed. Mom got me so they could explain it to me. which they did....and then I said that I would debone the eel since they would cut out the guts.
So we got to watch the fun of this guy catch an eel, chop off its head and degutt it. By this time mom was sick to her stomach (:giggle:).

And then somehow I dunno if this was cuz of me or mom but the guy offered to debone it for us. (😎 ) And since he was doing out of kindness, we wanted to tip him. So I had to run all the way across the chinese cultural center to an atm that ACTUALLY worked. and then I ran back...bought two little chinese pancakes to break a twenty, tipped him and we had our deboned eel...and went on our merry way to buy everything else and leave.

we got home...I prepared the eel. Thankfully I found something like a recipe for eel. It said to skewer it, steam it and refridgerate it to solidify. I steamed it for a minute. But that was too much time since it was on a very shallow steamer. So I say 30-45 seconds next time.

So we waited for it to cool for awhile...while we were waiting for the coals to heat up and burn for a bit. I basted the eel with the sauce when it came time to put on the hibachi. (that sauce is very good)

I wasn't if it would burn/cook real fast or not so I stayed out there (hibachi was outside on our porch) basting it more while it was cooking. I think it took a half hour to cook at least since we were also cooking chicken too.

And my results:....really good....a little chewy though but still hell good :D

oh yeah this was fresh water eel....something called Mo-ee?
 
Personally I do not like "kabayaki" for unagi because the sauce that it is grilled with is too sweet for my tastes.

I would recommend "shirayaki" or just taking the unagi and grilling it with a bit of sea salt. After it is grilled, slice the unagi into bite sized pieces and put a touch, (or a ton) of fresh wasabi on each piece and enjoy.

Makes a great snack with a cold beer.....mmmmm great.
 
Doyou no Ushi

Yay~ Another "yummy" thread! 👍

I didn't like Unagi/eels very much when I was a kid because of those small bones. But now I like it very much!

Japanese people get to eat eels on the "Doyou no Ushi" Day(day of the ox in midsummer/Midsummer Day of the Ox) to survive the hot summer.
This year, the day falls on July 23rd and August 4th according to wikipedia's 窶忱窶廃窶堙娯?ｰN.


Q
 
🙂 arigatou gozaimus....but I think I think I had beginners luck since half the time I had no idea what I was doing when making the unagi. 😄
 

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