Unagi can be intimidating, especially for those who have never tried it. I mean I get it, its not the most appealing looking creature and how in the world do you eat it? Well, that’s where kabayaki comes in. Kabayaki is a Japanese method of cooking primarily used for eel, where it’s filleted, skewered, and then grilled over charcoal while it’s glazed in a sweet soy-based sauce. This makes the eel sweet, savory, rich, and smoky. The meat inside is tender while the outside caramelizes and crispens with layers of umami goodness.
Now imagine that on top of a bowl of freshly cooked rice, drizzled with unagi sauce, and then finished with a sprinkle of Japanese sansho pepper to add a bit of citrusy spice. Making you hungry? Well hopefully because that’s exactly what unadon is and what I teach you in this video but without the tedious and time-consuming kabayaki part.
We’re going to use store-bought unagi and revive it back to its formal glory, making it one of the most delicious and satisfying meals of all time, at least for me. And what makes it even better? It takes less than 10 minutes to make. Enjoy!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:35 What is Unadon?
01:27 Ingredients
03:21 Making Unadon
07:02 Plating
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Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.
30 июн 2024
