Frozen Unagi Fillet (Kabayaki) 鳗鱼 - 300g~330g



蒲焼 鰻

(Culinary Profile)

Kabayaki is a preparation method, splitting down the back of the eel and laying it flat. Skilfully halving the eel this way not only gives it that iconic Japanese look, but it also helps with the cooking process and keeps all that delicious, sweet sauce perfectly in place as the light, fluffy slices are skewered, broiled, steamed and  flavoured. The most popular way to prepare Unagi is in the form of Unadon, which consists of a hot bowl of rice with the unagi on top. Plain and simple but incredibly tasty.