I’m definitely going to try making this. It’s a cold and rainy month on the island I live on. The Unagi I see in the stores here usually have the sauce on it. Do I wipe it dry for your recipe? Ohh and I really enjoy your book! 🍣
Glad you're enjoying the book! And definitely give this a try, it's perfect for those cold days. And yes, I wipe the sauce off with a paper towel before I broil it but you don't have to either. I like to use my own unagi sauce which I'm sure you've seen in my book. Let me know how it goes!
It's so weird to me to think ochazuke without, you know, cha, but ti also makes a lot of sense. I wonder if adding matcha to the dashi would work or not
Yes, you can add both and it tastes great. I personally like the dashi version but I know people that makes it with both. Really comes down to personal preference.
One of my favorite simple dishes. Also it’s comical to hear the term “money shot” used in such an innocent context. Lol.
Haha 😆 I was actually just referring to the film industry term in general but after researching it a bit, oops! I can see how that can be comical 😅
I’m definitely going to try making this. It’s a cold and rainy month on the island I live on. The Unagi I see in the stores here usually have the sauce on it. Do I wipe it dry for your recipe? Ohh and I really enjoy your book! 🍣
Glad you're enjoying the book! And definitely give this a try, it's perfect for those cold days. And yes, I wipe the sauce off with a paper towel before I broil it but you don't have to either. I like to use my own unagi sauce which I'm sure you've seen in my book. Let me know how it goes!
It's so weird to me to think ochazuke without, you know, cha, but ti also makes a lot of sense. I wonder if adding matcha to the dashi would work or not
Yes, you can add both and it tastes great. I personally like the dashi version but I know people that makes it with both. Really comes down to personal preference.