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Pack details
- 250g (9oz) of unagi kabayaki — freshwater eel, butterflied, grilled and glazed in sweet soy (tare)
- Boneless, fully cooked — just reheat
- Vacuum sealed with extra glaze in the pack
How to serve
- Oven: 180°C for 5–7 minutes in the pouch, or unwrapped on foil with extra glaze brushed on
- Pan: defrost first, then warm gently for 2–3 minutes, brushing with the reserved tare
- Serve over steamed short-grain rice (unadon) with a sprinkle of sansho pepper and pickles
- Brilliant in sushi rolls, rice bowls or sliced cold for salads
Sourcing and delivery
- Authentic Japanese-style kabayaki, prepared by established eel processors
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
