Specie: Anghilă japoneză (Anguilla japonica)
Crescut: China
Procesat: China
Eel (85.00%), marinated with SOY sauce (water, SOY beans, WHEAT, salt), water, fructose syrup, rice wine (rice, water, alcohol), glucose syrup, sugar, alcohol, modified starch, thickener: E 415, E 412; flavor enhancer: E 621, E 635, E 631, E 627; colorant: E 150a.
Allergens: GLUTEN (WHEAT), FISH, SOY.
Average nutritional values per 100g:
Energy: 1,085 kJ / 260 kcal
Fat: 17.00 g
of which saturates: 4.80 g
Carbohydrate: 6.50 g
of which sugars: 5.80 g
Protein: 20.00 g
Salt: 1.20 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 12 hours in the refrigerator.
Ready to eat after thawing.
For best taste, reheat for 5-7 minutes in the oven at 180°C or 2 minutes in a steamer to reactivate the glaze.
N° 092 · FISH
Unagi Kabayaki Slices
marinated unagi · kabayaki style · 256g/fillet · ready to serve
Kabayaki-style eel fillets, grilled Japanese style with a sweet and savory caramelized sauce. Fatty meat rich in umami, with the characteristic unagi glaze, just needs reheating at home.
Unagi don like at a Japanese restaurant, with nothing to cook, just reheat and put over rice. It melts in your mouth under the glossy sweet and savory layer, ready to enjoy in minutes.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
Specie: Anghilă japoneză (Anguilla japonica)
Crescut: China
Procesat: China
Eel (85.00%), marinated with SOY sauce (water, SOY beans, WHEAT, salt), water, fructose syrup, rice wine (rice, water, alcohol), glucose syrup, sugar, alcohol, modified starch, thickener: E 415, E 412; flavor enhancer: E 621, E 635, E 631, E 627; colorant: E 150a.
Allergens: GLUTEN (WHEAT), FISH, SOY.
Average nutritional values per 100g:
Energy: 1,085 kJ / 260 kcal
Fat: 17.00 g
of which saturates: 4.80 g
Carbohydrate: 6.50 g
of which sugars: 5.80 g
Protein: 20.00 g
Salt: 1.20 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 12 hours in the refrigerator.
Ready to eat after thawing.
For best taste, reheat for 5-7 minutes in the oven at 180°C or 2 minutes in a steamer to reactivate the glaze.
Unadon with unagi kabayaki
Unadon with unagi kabayaki
Unadon is one of the most straightforward Japanese bowls: hot rice and sweet-and-salty unagi kabayaki, with no unnecessary garnishes.
Notes
Unagi kabayaki is already cooked and glazed. The goal is to heat it without drying it out. Don't put too much sauce over the rice. If you use a fan oven, loosely cover the tray for the first part and uncover only for the finish.
Caramel Glaze
Authenticity
Why it's worth it
Marinated and glazed Japanese eel in kabayaki style, with the sweet and savory sauce that made unagi don – the Japanese bowl of hot rice topped with eel – famous. The fatty meat is full of umami, the fifth basic taste, savory and intense. It comes pre-cooked, you just heat it for a few minutes and place it over rice, and the caramelized taste, difficult to replicate at home, is already in the fillet.
Culinary inspiration
How to enjoy
For unadon, wash and soak the Koshihikari Sushi Rice, then let it rest covered after cooking. Gently heat the Unagi Kabayaki Fillet with a little sauce from the package or water until it reaches a minimum of 63°C. Place it over the rice and add nori and Sesame Mix only at the end.
Food pairings
Serve them like this
◆ Unadon with hot rice and sansho pepper
◆ Unagi nigiri with fine nori strip
◆ Goma-ae salad with spinach and ground sesame
◆ Extra kabayaki sauce with mirin and sake
◆ Hot sake (Honjozo) or cold Japanese beer
