There's a Japanese place down the street from where I live. It's called Donburi Café. No sushi, but lots of bowls, curries, tonkatsu and gyoza. The most expensive dish is the unagi bowl but it's a huge helping. I knew you could put unagi on sushi or in a bowl, but I didn't know there was more than one way to eat it. It's one of my favorite dishes. Thanks so much Taiji-san for showing us how to make it!
I used Unagi (precooked and packaged eel) from an Asian market in San Diego to make sushi following your sushi video. It was very tasty! I like the idea of enhancing the flavor with the homemade sauce. It's also nice to know that even in Japan, they use the prepackaged stuff! Thank you for your video!
Exactly what I was looking for and made it last night! Very delicious~ Ty! I’ve always wondered what broth was in the teapot. Also the part where you washed away the sauce broke my heart a bit and the best I could do was just pat away the excess 😂
I did a restaurant for 10 years. We just use the automatic rice cooker but I respect your technique. What do you fertilize your Money Tree with? Its so big!
I really don't like the texture of the sauce from the eel packs. I always rinse it off carefully and just make my own sauce. It's way too simple not to be worth it, and then you can tweak it a bit if you want a little more salty, a bit more sweet, or something else. Also, you won't scorch the sugar trying to regain that crisp of a nice broiled eel that gets somewhat lost in that package.
Thank you for this video! I just left Japan and I am missing this dish so much. We had it in Nagoya, and ate it as much as we could! I can’t wait to go back and find more food that is now a part of my life! And now I can make it 😊
Wow! What a delightful and fun way to eat this dish style! Oh I would love to try this. It doesn’t look hard to make at all. I’d love to visit your region in Japan and enjoy this yummy eel dish. 👍 making my hungry!
It's unbelievable, I watch the video and think oh I have that exact brand of katsuobushi. I have exactly this scale. and at the end the same oven. So I can do it at home in Germany too!
This looks great! Very unique way of eating it with all the condiments on the side, makes you even more hungry while eating it. Is it maybe an option to add raw egg or onsen tamago(poached egg) as a condiment instead? I feel like dipping the unagi into raw stirred egg is really tasty, just like when eating sukiyaki or yakiniku.
Taiji-san - this another of your 'exploratory' videos! i long to try it out, then see whatever else you coul make thid delious looking dish. However, I don't really like tradional unago/eel, finding too oily and greasy for my taste! From Canada, I wondered whether the same dish could be made, just replacing unagi-eel, with comparable smoked mackerel, smoked trout, and smoked(kippered) herring, or even 'Winnipeg Golden-eye, (which is smoked lakefish, likely pickerel), which are all regional specialities across Canada?What do yu think?
well, exploratory it is not actually, just very little known outside of central region of Japan. for us this is a standard Unagi dish. mackerel is a good substitute for Unagi, since we make sometimes with it, especially when Eels are becoming more expensive. or also sardines or herrings are good. with trout, lake fish/pickerel I have never tried and never heard of being cooked this way. but with cooking, there is only one way to find out! try it yourself!! even if something is done often, doesn't mean that it tastes good for you, you at the end of the day, you gotta try it yourself, to see if you like it or not! let me know if any of those turn out well!!
you could, but its cooked very differently. canned unagi are cooked much more/longer so its much fragile, so no washing and just grill one more time, probably on an aluminium foil.
i made this with freshwater eel and it came out really well, it didn't really need to be deboned because the bones were soft and thin. If you want, you can remove the bones from the edges of the fish.
Hi and thanx for your feedback!! of course you can, the reason I wash off the sauce is that with the sauce, the surface can get burnt before the Unagi itself gets good roasted and also that I prefer my own sauce than the premade sauce. so yes you can, but if you do, then you need to be extra careful with the oven or frying pan, when grilling.
Oh this looks delicious!! Thank you so much for another amazing video! So what vegetable side would you recommend to pair this with? Is there any thing to do with the used bonito flake and kelp? Ok one last question lol, would it be possible to have a video on how to prepare fish for grilling? I bought some steelhead fish at my Asian market and since they just cut the head off, I really did not know how to cut it open and prep it for cooking >< That would be greatly appreciated.
Hi and thanx for your questions!! we usually don't make any side dishes for Unagi somehow. but if any then one of the light veggie side dishes. like spinach Ohitashi. it depends how old and how it was stored. they usually don't go bad, except that the aroma will be less. in case they may smell some odor, then don't use them. otherwise they should be fine. how to grill fish is on the list but haven't got there yet, since I wasn't sure how much demand for that is out there. but thanx for the request, I will put it higher on the list!! thanx again for your support!!
If I make my own sauce, is it necessary to burn the alcohol off with a lighter like you did? Or can I just let the alcohol simmer away slowly… don’t trust myself with the lighter haha. Thank you for the video!
no you don't necessarily have to, it just speed up the process of vaporizing the alcohol content. you can just du what you suggests and alcohol will eventually vapor. thanx for asking!!
