Unagi kabayaki, a classic Japanese dish, has gained immense popularity worldwide for its rich, savory flavor and tender texture. As a proud supplier of unagi kabayaki, I'm excited to take you through the meticulous process of preparing this delectable delicacy.
Sourcing the Eels
The journey of unagi kabayaki begins with sourcing high - quality eels. We partner with trusted eel farms that adhere to strict quality and sustainability standards. The eels are typically freshwater eels, known as Anguilla japonica in Japan. These eels are carefully raised in clean and well - maintained environments to ensure their health and optimal flavor.
The size of the eels also matters. We select medium - sized eels, usually around 30 - 50 centimeters in length. This size ensures that the eel has enough meat to provide a satisfying portion while still maintaining a tender texture. The eels are transported to our processing facility as quickly as possible to preserve their freshness.
Preparing the Eels
Once the eels arrive at our facility, the first step is to stun them humanely. This is done to minimize stress and pain for the eels. After stunning, the eels are immediately gutted. The internal organs are carefully removed through a small incision, a delicate process that requires skill to avoid damaging the eel's body.
Next, the eels are cleaned thoroughly. They are rinsed under cold running water to remove any blood or debris. Special attention is paid to the inside of the eel to ensure that all traces of the internal organs are removed. After cleaning, the eels are ready for the next crucial step: filleting.
Filleting an eel is an art form. Our experienced chefs use sharp knives to carefully separate the meat from the bones. The eel is usually filleted along the backbone, resulting in two long, flat pieces of eel meat. The bones are removed completely, leaving behind clean, boneless eel fillets.
Marinating the Eels
The marinating process is where the distinct flavor of unagi kabayaki starts to develop. We use a special sauce, known as tare, which is a sweet and savory blend of soy sauce, mirin (a sweet rice wine), sake, and sugar. The sauce is simmered for a long time to reduce and thicken it, creating a rich and flavorful glaze.
The eel fillets are placed in a shallow container and generously coated with the tare sauce. They are then left to marinate for a few hours. The marinating time allows the flavors of the sauce to penetrate the eel meat, enhancing its taste and tenderness. During this time, the eel absorbs the sweetness and umami of the tare, creating a harmonious flavor profile.
Roasting the Eels
After marinating, the eel fillets are ready to be roasted. We use traditional Japanese grills, known as kabayaki grills, which are designed to cook the eels evenly. The grills are heated to a medium - high temperature, and the eel fillets are placed skin - side down on the grill.
As the eels cook, the fat starts to render, and the skin becomes crispy. The grill marks add a beautiful charred flavor to the eel. The eels are turned over periodically to ensure that both sides are cooked evenly. The roasting process usually takes about 10 - 15 minutes, depending on the thickness of the eel fillets.
During roasting, we baste the eels with more tare sauce. This not only adds more flavor but also creates a shiny, caramelized crust on the surface of the eel. The basting is done multiple times throughout the roasting process to ensure that the eel is fully coated with the delicious sauce.
Finishing Touches
Once the eels are fully cooked, they are removed from the grill and allowed to rest for a few minutes. This allows the juices to redistribute within the meat, making it even more tender and flavorful.
The unagi kabayaki can be served in various ways. It is commonly served over steamed rice, known as unadon, or on top of a bowl of noodles, called unajuu. Some people also enjoy it on its own, savoring the pure taste of the eel and the sauce.
Our Product Range
At our company, we offer a variety of unagi kabayaki products to meet different customer needs. We have Unagi Kabayaki Slice, which are pre - sliced pieces of unagi kabayaki. These slices are convenient for quick meals or for adding to different dishes.
Our Frozen Roasted Eel without Sauce is a great option for those who want to customize the flavor. You can add your own sauce or seasonings according to your preference. And for those who prefer a more convenient and ready - to - eat option, we have Vacuum Kabayaki Eel, which is vacuum - packed to preserve its freshness and flavor.
Why Choose Our Unagi Kabayaki
Our unagi kabayaki stands out for several reasons. Firstly, we use only the highest - quality eels and traditional recipes to ensure an authentic and delicious taste. Our chefs have years of experience in preparing unagi kabayaki, and they take pride in their work.
Secondly, we are committed to food safety and quality control. Our processing facility follows strict hygiene standards, and we conduct regular quality checks at every stage of the production process. This ensures that our customers receive a safe and high - quality product every time.
Finally, we offer competitive prices and excellent customer service. We understand the needs of our customers, whether they are restaurants, supermarkets, or individual consumers. We are always ready to provide support and assistance to make your purchasing experience as smooth as possible.
Contact Us for Purchasing
If you are interested in purchasing our unagi kabayaki products, we encourage you to contact us for a purchase negotiation. We are eager to discuss your specific requirements and offer you the best possible solutions. Whether you need a small quantity for personal use or a large order for your business, we can accommodate your needs.
References
- "Japanese Cuisine: A Visual Guide" by Debra Pierson
- "The Art of Japanese Cooking" by Elizabeth Andoh
- Various industry reports on eel farming and Japanese cuisine production.