Unagi no Kabayaki (Grilled Freshwater Eel) Unagi (eel or kasili) has been consumed in Japan since the 17th century. It used to be expensive food, but Unagi can be reasonably purchased nowadays. Unagi is rich in protein, calcium, vitamin A and E, and it's believed to give people stamina. So, unagi dishes are eaten the most during the hottest time of the year.
A common unagi dish is unagi no kaba-yaki (grilled eel). Prepared unagi meat (the main bone is removed) is skewered and grilled with sweet basting sauce. It's similar to teri-yaki. Most people in Japan buy unagi no kabayaki at stores instead of making it themselves. Before eating kabayaki, you only have to reheat it with kabayaki sauce. To make your own kabayaki sauce, mix 1/2 cup of soysauce, 1/2 of mirin, and 1/4 cup of sugar in a pan and simmer it until thicken.
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Acknowledgment: Thanks to Cain Lincuna of MDO for sharing the link. The site has a copyright but I am not sure whether it is just for the photo or the entire article. Let this be a pidjanga experiment.
By: Zimmbodilion Y. Mosende
Apr 9, 2006
Categories: photos, recipe, lake, mainit, surigao, mindanao, philippines
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