Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, eel kabayaki with grilled chikuwa. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Eel Kabayaki with Grilled Chikuwa is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Eel Kabayaki with Grilled Chikuwa is something which I have loved my whole life. They are fine and they look wonderful.
Cut the chikuwa into half lengthwise. This grilled eel drenched in thick and sweet soy sauce makes anyone's mouth water. Remove the package and place the fish on a baking paper-lined baking.
To get started with this recipe, we must prepare a few ingredients. You can have eel kabayaki with grilled chikuwa using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Eel Kabayaki with Grilled Chikuwa:
- Take 2 Fried Chikuwa
- Get 1 tbsp Katakuriko
- Prepare 1 tsp Vegetable oil
- Get 1 tsp Sesame oil
- Take Sauce:
- Take 1 tbsp Water
- Take 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Make ready 1/2 tsp Sugar
- Take 1/2 tsp Soy sauce
It is cooked using the Grill tool. The country of origin is Japan. Community content is available under CC-BY-SA unless otherwise noted. A wide variety of eel kabayaki options are available to you, such as part, variety, and certification.
Instructions to make Eel Kabayaki with Grilled Chikuwa:
- Cut the chikuwa into half lengthwise. Make a cut inside, too.
- Coat with katakuriko well. Mix the seasonings.
- Heat a frying pan with vegetable oil and sesame oil. Cook the chikuwa for both sides, like you're pushing them around the pan.
- 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.
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. Unagi means japanese freshwater eel, and kabayaki refers broiled unagi fillet. 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.
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