Seafood
Unagi kabayaki
鰻の蒲焼
Also called unagi, freshwater eel, grilled eel, kabayaki eel
Freshwater eel, split, grilled and glazed with a sweet soy tare. Outside Japan it is almost always bought this way: whole fillets, already cooked, vacuum-packed and frozen, often with a sachet of extra sauce.
Origin
Eaten in Japan since ancient times and grilled as kabayaki since the Edo period. Nearly all of it is farmed from wild-caught glass eels, because eels are not bred commercially. Packs come from Japan, China and Taiwan.
Flavour
Rich and fatty, soft and slightly sweet, with a smoky, caramelised glaze. Good kabayaki is tender all the way through, with crisp edges and no muddy taste.
How to use it
Reheat it gently. Steam it in a covered pan with a splash of sake, then glaze it under a hot grill with fresh tare. Serve it over rice as unadon, roll it into omelette or sushi, or chop it through rice for hitsumabushi.
Storage
Keep packs frozen for up to three months and thaw in the fridge overnight. Once opened, eat within a day. Check the pack for the species: Japanese eel is endangered and European eel critically so.
