Eel Liver & Fish Maw Combo

Short Description:

Kabayaki eel liver skewers (kimo) are made from fresh eel liver, skewered on bamboo sticks and grilled with our signature kabayaki sauce until lightly charred. The liver is tender and full-flavoured, with a gentle smoky aroma and a subtle sweetness from the glaze. Served simply with a scattering of spring onion, they make an elegant appetiser.

Eel liver also makes a fine soup: simmered in dashi as the base, it lends the broth a distinctive smoky note. Sliced and served over rice with a drizzle of kabayaki sauce, the tender liver and rich glaze come together in a dish with real depth of flavour.

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Nutritive value

Eel is a nutrient-dense food, often called the “soft gold of the water”. It provides high-quality protein containing all the essential amino acids, along with calcium, phosphorus and other minerals. Eel liver is naturally rich in vitamin A, and vitamin A contributes to the maintenance of normal vision. Eel is also a natural source of calcium, which is needed for the maintenance of normal bones and teeth. With its tender texture and rich flavour, eel has long been valued as a nourishing ingredient in Chinese cuisine and in many other food cultures around the world.

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