Open the fridge to find a few packets of frozen broiled eel inside the freezer, how can we eat it?
For classic grilled eel firstly thaw unagi kabayaki eel in cool water, soften it and cut it into small pieces, then soak it in cold water for 30 minutes (as most of the grilled eel is salted and salty). Then dry it with kitchen paper, preferably put it outside the window to dry a bit. Marinate after that you can use seasoning such as old soy sauce, soy sauce, honey, salt, sugar and cooking wine and marinate for 30 minutes. Alternatively, you can make a marinade with Orleans barbecue sauce and water, mix the eel segments with the marinade and marinate in the refrigerator for 3~4 hours, turning once during the period. Preheat the oven to 200~220℃, place the marinated eel segments on a baking tray or grill rack and bake for 15~20 minutes, turning during the cooking time so that the eel is evenly heated. Boil the soy and honey sauce for the marinated fish, brush it onto the grilled eel, sprinkle some sesame seeds and put it back in the oven for a few minutes to make the sesame seeds fragrant. You can also just brush the sauce again at the end and sprinkle the sesame seeds.
If you want to make it easier, you can just thaw the roasted eel frozen in cool water. Place the thawed roasted eel in the microwave for a few minutes until warmed through. Once heated, garnish with shredded spring onion or fried white sesame seeds for extra flavour. If you are used to eating the usual grilled ones, have some different Japanese style grilled eel as well Thaw and dry the frozen grilled eel, then marinate it for a while with special Japanese marinade (e.g. soy sauce, mirin, sugar, etc.). Line a baking tray with onions, place the marinated eel pieces on top and bake in the preheated oven. After baking, you can squeeze some lemon juice and sprinkle some chopped seaweed or sesame seeds to add flavour.