Eel Kabayaki with Grilled Chikuwa. Cut the chikuwa into half lengthwise. This grilled eel drenched in thick and sweet soy sauce makes anyone's mouth water. Remove the package and place the fish on a baking paper-lined baking.

Of course, Kabayaki wouldn't be complete without its signature sweet sauce that perfectly complements the grilled eel. Kabayaki sauce is also soy-based, but what gives it that irresistible sweet flavor is the addition of mirin which appeared in the Edo-period. For the kabayaki sauce, cook the eel bone over charcoal until brown, but not burned. You can have Eel Kabayaki with Grilled Chikuwa using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Eel Kabayaki with Grilled Chikuwa

Prepare 2 of Fried Chikuwa.
You need 1 tbsp of Katakuriko.
You need 1 tsp of Vegetable oil.
Prepare 1 tsp of Sesame oil.
Prepare of Sauce:.
It's 1 tbsp of Water.
You need 1 tbsp of Sake.
It's 1 tbsp of Mirin.
It's 1/2 tsp of Sugar.
You need 1/2 tsp of Soy sauce.

Remove from the grill and slice into thin strips. Serve with steamed rice, pickles, spring onion, omelette, cucumber and sansho leaves with a little extra kabayaki sauce drizzled over the top. Grilled Eel, Unagi no Kabayaki is a Spice & Sauce and Seafood recipe. It is cooked using the Grill tool.

Eel Kabayaki with Grilled Chikuwa step by step

Cut the chikuwa into half lengthwise. Make a cut inside, too..
Coat with katakuriko well. Mix the seasonings..
Heat a frying pan with vegetable oil and sesame oil. Cook the chikuwa for both sides, like you're pushing them around the pan..
When the surface becomes crispy, add the seasonings. Turn up the heat to evaporate the sauce. It's done. Sprinkle on sansho pepper if you want..

The country of origin is Japan. Community content is available under CC-BY-SA unless otherwise noted. Unagi means japanese freshwater eel, and kabayaki refers broiled unagi fillet. Grilled eel, called unagi no kabayaki in Japanese, is a popular dish in Japan. Traditionally inexpensive, they were a common meal for many. fillets of eel grilled and glazed with a rich salty and sweet sauce of sake and soy sauce. "traditionally eaten in august when the health giving Prepare a charcoal grill.