The specialty dish in Hamamatsu is "Unagi no Kabayaki"
It is charcoal-broiled eel basted with a mixture of soy sauce, sugar and sake
.jpg)
Some Info about Kabayaki
In Japan, kabayaki -style cooking (split, butterflied and glaze-grilled with sweet soy sauce) is the most popular manner of preparing unagi . Unagi eels are born at sea, then migrate to rivers and swamps. Many parts of the Japanese archipelago are known for their unagi , and regional preferences are evident in the manner of preparation. In the Kansai region, that includes Osaka and Kyoto, eels are slit hara-biraki ("belly-split") style, keeping the meat along the back connected. These fillets are threaded on thin, round, metal skewers, before being dipped in a mirin and soy glaze and grilled. This results in a richly burnished, intensely flavored eel with fairly crispy skin.
No comments:
Post a Comment