Wednesday, June 12, 2013

Unagi Kabayaki

You know what foodies? If the front door is not the exit out of our house, there is always the back door in case. Similarly, when cooking is a concern, tell me, do we have to get it perfectly right and be as perfect as others or must our dish be alike, like theirs (Tofu Katsu, Kenchin Jiru  &  Simmered Daikon)? Not necessarily if you are asking me. Look, I wanted to make Unagi Kabayaki, but I don't think I will ever be able to hold the slippery eel, neither, can I bring myself to cleaning it. Thus, I took the other entrance. Call it the back door to (Japanese Eggplant Saute, Teppanyaki Salmon & Egg Fish Roll) Unagi Kabayaki. I actually bought frozen grilled unagi and basically, I gave it my twist for elevating it as my style to Unagi Kabayaki and instead of the sticky sauce atop, I paired it alongside my style Japanese style spicy, tangy and sweet sauce, also some thin strips of cucumber and spring onion. Invention? Wouldn't you agree and food proud moment according to how we prefer? Unless, you feel you should outrightly discount my, my style Unagi Kabayaki? Oh, of course, before I forget, we need a plate or bowl of rice for Unagi Kabayaki.
Ingredients (estimate)
1 packet ready made grilled eel
2-3 tbsp oil
1/2 cucumber - remove seeds and slice into long pieces
Spring onion - cut into thin strips and soak in ice water to curl up

For the sauce
3 tbsp Japanese soya sauce
1 red chilli - chopped
1/4 inch ginger - grated
1 tsp sugar
1 1/2 tsp lime juice
Method:
Defrost eel and cut into pieces.
Drizzle olive oil into a portable grill and grill fish on both sides.
Remove and keep aside.
Mix the ingredients for the sauce.
Plate up the sauce with grilled unagi, cucumber and spring onion curls.
Oh, don't forget rice for a filling meal.





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