Address
38-4, Jalan Puteri 2/4, Bandar Puteri, 47100 Puchong, Selangor, Malaysia.
Work Hours
Monday to Friday: 9AM - 6PM
Weekend: 10AM - 5PM
About Kabayaki Unagi
Kabayaki Unagi, also known as grilled eel, is a popular dish in Japanese cuisine that has a rich history and cultural significance. It is made by grilling freshwater eels, which are first filleted and then coated in a sweet and savory sauce called tare. The eels are then grilled over hot coals or broiled until they are tender and flavorful.
The tradition of preparing and eating eel in Japan dates back to the Edo period (1603-1868), when it was believed to have medicinal properties and was often eaten during the summer months to combat heat stroke and fatigue. Kabayaki unagi, in particular, became popular during this time and was often served at festivals and celebrations.
Today, kabayaki unagi is a beloved dish that is enjoyed throughout Japan and around the world. It is often served at special occasions, such as weddings and New Year’s celebrations, and can be found at high-end restaurants as well as casual eateries.
There are a few different styles of kabayaki unagi, each with its own unique flavor and preparation method. The most common style is called hosomaki, in which the eel is grilled and then cut into thin slices that are served with rice and pickled vegetables. Another popular style is called nigiri, in which the eel is grilled and then formed into a small ball and placed atop a bed of rice.
In addition to being a delicious and flavorful dish, kabayaki unagi is also highly nutritious. Eel is a rich source of protein and essential amino acids, as well as omega-3 fatty acids and vitamins B1, B2, and B12. It is also low in fat and cholesterol, making it a healthy choice for those looking to incorporate more seafood into their diet.
The process of preparing kabayaki unagi is quite labor-intensive and requires a great deal of skill and expertise. First, the eels must be caught and transported to the restaurant or market where they will be sold. The eels are then cleaned and filleted, a process that requires careful attention to detail to ensure that the meat is of the highest quality.
Once the eels have been filleted, they are coated in a mixture of soy sauce, sugar, and mirin, a sweet rice wine. This mixture, known as tare, gives the eels their signature sweet and savory flavor. The eels are then grilled over hot coals or broiled until they are cooked to perfection.
There are a few key factors that contribute to the success of kabayaki unagi. One of the most important is the quality of the eels themselves. Freshwater eels that are caught in the wild are generally considered to be the best, as they have a more delicate and flavorful meat. Eels that are farmed in captivity may not have the same depth of flavor and may be less desirable.
Another important factor is the skill of the chef in preparing and grilling the eels. The eels must be grilled just the right amount of time to ensure that they are tender and flavorful, but not overcooked. The tare must also be applied in the correct proportions, as too much or too little can impact the overall flavor of the dish.
Kabayaki unagi is typically served with rice, pickled vegetables, and a small portion of wasabi. It can also be enjoyed with a side of sake or green tea. In Japan, it is common to eat kabayaki unagi during the summer months, as it is believed to help combat the heat and fatigue that are common during this time.
One of the reasons that kabayaki unagi is so popular in Japan is due to the high quality and taste of the eel. Japanese eel is known for its tender and succulent flesh, as well as its rich and flavorful taste. The eel is also a good source of protein and other nutrients, making it a nutritious and satisfying meal.
Despite its popularity in Japan, kabayaki unagi is not as well-known in other parts of the world. However, it is becoming increasingly popular as more people discover the delicious taste and health benefits of this traditional Japanese dish. If you have the opportunity to try kabayaki unagi, be sure to give it a try – you won’t be disappointed!
In conclusion, kabayaki unagi is a delicious and traditional Japanese dish made with grilled eel that is marinated and glazed with a sweet soy-based sauce called tare. It is a specialty of the Kanto region and is often served over white rice or in a bowl of rice called unagi donburi. If you are looking for a delicious and unique dish to try, give Kabayaki Unagi a try. It is sure to be a hit with anyone who loves savory and flavorful foods. When shopping for eel, it is important to choose fresh, high-quality eel that has a firm texture and a pleasant aroma.
