Simple Way to Cook Yummy Eel Kabayaki with Grilled Chikuwa

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Eel Kabayaki with Grilled Chikuwa. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Eel Kabayaki with Grilled Chikuwa Recipe. Cut the chikuwa into half lengthwise. Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase.

You can have Eel Kabayaki with Grilled Chikuwa using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Eel Kabayaki with Grilled Chikuwa

1. It’s 2 of Fried Chikuwa.
2. Prepare 1 tbsp of Katakuriko.
3. Take 1 tsp of Vegetable oil.
4. Make ready 1 tsp of Sesame oil.
5. Make ready of Sauce:.
6. Prepare 1 tbsp of Water.
7. It’s 1 tbsp of Sake.
8. Prepare 1 tbsp of Mirin.
9. Prepare 1/2 tsp of Sugar.
10. Make ready 1/2 tsp of Soy sauce.

Grilled Eel, Unagi no Kabayaki is a Spice & Sauce and Seafood recipe.It is cooked using the Grill tool.The country of origin is Japan.Community content is available under CC-BY-SA unless otherwise noted.

Eel Kabayaki with Grilled Chikuwa instructions

1. Cut the chikuwa into half lengthwise. Make a cut inside, too..
2. Coat with katakuriko well. Mix the seasonings..
3. Heat a frying pan with vegetable oil and sesame oil. Cook the chikuwa for both sides, like you're pushing them around the pan..
4. When the surface becomes crispy, add the seasonings. Turn up the heat to evaporate the sauce. It's done. Sprinkle on sansho pepper if you want..

For the kabayaki sauce, cook the eel bone over charcoal until brown, but not burned.Remove from the grill and slice into thin strips.Serve with steamed rice, pickles, spring onion, omelette, cucumber and sansho leaves with a little extra kabayaki sauce drizzled over the top.

Unagi means japanese freshwater eel, and kabayaki refers broiled unagi fillet.Of course, Kabayaki wouldn't be complete without its signature sweet sauce that perfectly complements the grilled eel.Kabayaki sauce is also soy-based, but what gives it that irresistible sweet flavor is the addition of mirin which appeared in the Edo-period.Grilled eel, called unagi no kabayaki in Japanese, is a popular dish in Japan.Traditionally inexpensive, they were a common meal for many. fillets of eel grilled and glazed with a rich salty and sweet sauce of sake and soy sauce. "traditionally eaten in august when the health giving Prepare a charcoal grill.