Roasted Eel (Unagi Kabayaki) for Sushi & Japanese Cuisine

Short Description:

Kabayaki is a traditional Japanese preparation in which the fish is filleted, skewered and grilled while being repeatedly brushed with a sweet-savoury soy-based sauce, which gives it its distinctive rich flavour. Grilled without sauce, the same preparation is called shirayaki (“white grill”).

Although kabayaki is not limited to any particular fish, it has been used almost exclusively for eel since its origin, and is only occasionally applied to similar fish such as conger eel (anago) or daggertooth pike conger.

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Kabayaki is a traditional Japanese preparation in which the fish is filleted, skewered and grilled while being repeatedly brushed with a sweet-savoury soy-based sauce, giving it a distinctive rich flavour. Grilled without sauce, the same preparation is called shirayaki (“white grill”). Although kabayaki is not limited to any particular fish, it has been used almost exclusively for eel since its origin, and only occasionally applied to similar fish such as conger eel (anago).

Eel is a nutrient-dense seafood. It provides high-quality protein containing all the essential amino acids, along with a balanced profile of minerals, phospholipids and vitamins A, E, B1 and B2. Its fat is rich in unsaturated fatty acids, including DHA and EPA. Eel is also a natural source of calcium — calcium is needed for the maintenance of normal bones and teeth — and its vitamin A contributes to the maintenance of normal vision. Per 100 g, eel provides about 19.5 g of protein, 13.8 g of fat and 6.6 g of carbohydrates. With its tender texture and rich flavour, it is a versatile ingredient for sushi, rice bowls and a wide range of Japanese and everyday dishes.

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