You have to try it! Just make sure you follow the video or go to a place that serves it correctly. It's savory, sweet, tender, a little smokey, and it pairs very nicely with the vinegared rice.
@TheSushiMan thank you. Can you give me any tip on how dry the nori should be when starting rolls? I buy good quality sheets and keep them sealed, but I was told to heat them briefly over the burner before use (2-3seconds per side), but they still get a little chewy.
Can you do a straight substitution for saltwater eel, or do you have other tips/recommendations? I catch a lot of different species of Morays and all I’ve ever done is grilled or broiled with unagi sauce. I just came across your channel, and thought I’d give it a try.
Great question, anago (saltwater eel) is much more delicate and has less fat content than unagi so it's typically simmered versus grilled. It's also a very popular tempura ingredient in Japan. I personally haven't worked with anago too much but you can find a bunch of recipes online if you look up "anago preparation". Hope that helps!
Thank you. Another great video
Thanks and glad you enjoyed it!
Thank you so much.
This looks delicious, I've never eaten an eel before...
I'm curious, how does it taste?
You have to try it! Just make sure you follow the video or go to a place that serves it correctly. It's savory, sweet, tender, a little smokey, and it pairs very nicely with the vinegared rice.
Tq
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What’s the little leaf you put on the plate ?
It's a bamboo leaf which we use a lot in sushi presentation. You might be able to find some in the frozen section at Asian markets.
How do the nori ends stick together?
The overlap sits at the bottom so the moisture from the rice makes them stick together. Hope that answers your question!
@TheSushiMan thank you.
Can you give me any tip on how dry the nori should be when starting rolls?
I buy good quality sheets and keep them sealed, but I was told to heat them briefly over the burner before use (2-3seconds per side), but they still get a little chewy.
Can you do a straight substitution for saltwater eel, or do you have other tips/recommendations? I catch a lot of different species of Morays and all I’ve ever done is grilled or broiled with unagi sauce. I just came across your channel, and thought I’d give it a try.
Great question, anago (saltwater eel) is much more delicate and has less fat content than unagi so it's typically simmered versus grilled. It's also a very popular tempura ingredient in Japan. I personally haven't worked with anago too much but you can find a bunch of recipes online if you look up "anago preparation". Hope that helps!
damm it im lucky just bought unagi
Nice! Definitely try this out and also check out my unadon video as well. th-cam.com/video/ydBe-Tc6xsM/w-d-xo.html
w dad