There's a Japanese place down the street from where I live. It's called Donburi Café. No sushi, but lots of bowls, curries, tonkatsu and gyoza. The most expensive dish is the unagi bowl but it's a huge helping. I knew you could put unagi on sushi or in a bowl, but I didn't know there was more than one way to eat it. It's one of my favorite dishes. Thanks so much Taiji-san for showing us how to make it!
Thank you for this video! I just left Japan and I am missing this dish so much. We had it in Nagoya, and ate it as much as we could! I can’t wait to go back and find more food that is now a part of my life! And now I can make it 😊
I used Unagi (precooked and packaged eel) from an Asian market in San Diego to make sushi following your sushi video. It was very tasty! I like the idea of enhancing the flavor with the homemade sauce. It's also nice to know that even in Japan, they use the prepackaged stuff! Thank you for your video!
Exactly what I was looking for and made it last night! Very delicious~ Ty! I’ve always wondered what broth was in the teapot. Also the part where you washed away the sauce broke my heart a bit and the best I could do was just pat away the excess 😂
It's unbelievable, I watch the video and think oh I have that exact brand of katsuobushi. I have exactly this scale. and at the end the same oven. So I can do it at home in Germany too!
Wow! What a delightful and fun way to eat this dish style! Oh I would love to try this. It doesn’t look hard to make at all. I’d love to visit your region in Japan and enjoy this yummy eel dish. 👍 making my hungry!
I did a restaurant for 10 years. We just use the automatic rice cooker but I respect your technique. What do you fertilize your Money Tree with? Its so big!
This looks great! Very unique way of eating it with all the condiments on the side, makes you even more hungry while eating it. Is it maybe an option to add raw egg or onsen tamago(poached egg) as a condiment instead? I feel like dipping the unagi into raw stirred egg is really tasty, just like when eating sukiyaki or yakiniku.
you could, but its cooked very differently. canned unagi are cooked much more/longer so its much fragile, so no washing and just grill one more time, probably on an aluminium foil.
Taiji-san - this another of your 'exploratory' videos! i long to try it out, then see whatever else you coul make thid delious looking dish. However, I don't really like tradional unago/eel, finding too oily and greasy for my taste! From Canada, I wondered whether the same dish could be made, just replacing unagi-eel, with comparable smoked mackerel, smoked trout, and smoked(kippered) herring, or even 'Winnipeg Golden-eye, (which is smoked lakefish, likely pickerel), which are all regional specialities across Canada?What do yu think?
well, exploratory it is not actually, just very little known outside of central region of Japan. for us this is a standard Unagi dish. mackerel is a good substitute for Unagi, since we make sometimes with it, especially when Eels are becoming more expensive. or also sardines or herrings are good. with trout, lake fish/pickerel I have never tried and never heard of being cooked this way. but with cooking, there is only one way to find out! try it yourself!! even if something is done often, doesn't mean that it tastes good for you, you at the end of the day, you gotta try it yourself, to see if you like it or not! let me know if any of those turn out well!!
Oh this looks delicious!! Thank you so much for another amazing video! So what vegetable side would you recommend to pair this with? Is there any thing to do with the used bonito flake and kelp? Ok one last question lol, would it be possible to have a video on how to prepare fish for grilling? I bought some steelhead fish at my Asian market and since they just cut the head off, I really did not know how to cut it open and prep it for cooking >< That would be greatly appreciated.
Hi and thanx for your questions!! we usually don't make any side dishes for Unagi somehow. but if any then one of the light veggie side dishes. like spinach Ohitashi. it depends how old and how it was stored. they usually don't go bad, except that the aroma will be less. in case they may smell some odor, then don't use them. otherwise they should be fine. how to grill fish is on the list but haven't got there yet, since I wasn't sure how much demand for that is out there. but thanx for the request, I will put it higher on the list!! thanx again for your support!!
i made this with freshwater eel and it came out really well, it didn't really need to be deboned because the bones were soft and thin. If you want, you can remove the bones from the edges of the fish.
Hi and thanx for your feedback!! of course you can, the reason I wash off the sauce is that with the sauce, the surface can get burnt before the Unagi itself gets good roasted and also that I prefer my own sauce than the premade sauce. so yes you can, but if you do, then you need to be extra careful with the oven or frying pan, when grilling.
If I make my own sauce, is it necessary to burn the alcohol off with a lighter like you did? Or can I just let the alcohol simmer away slowly… don’t trust myself with the lighter haha. Thank you for the video!
no you don't necessarily have to, it just speed up the process of vaporizing the alcohol content. you can just du what you suggests and alcohol will eventually vapor. thanx for asking!!
I really don't like the texture of the sauce from the eel packs. I always rinse it off carefully and just make my own sauce. It's way too simple not to be worth it, and then you can tweak it a bit if you want a little more salty, a bit more sweet, or something else. Also, you won't scorch the sugar trying to regain that crisp of a nice broiled eel that gets somewhat lost in that package.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
There's a Japanese place down the street from where I live. It's called Donburi Café. No sushi, but lots of bowls, curries, tonkatsu and gyoza. The most expensive dish is the unagi bowl but it's a huge helping. I knew you could put unagi on sushi or in a bowl, but I didn't know there was more than one way to eat it. It's one of my favorite dishes. Thanks so much Taiji-san for showing us how to make it!
You are a great teacher of Japanese foods and culture ! You're making me sooo hungry! With great respect and admiration. Thank you from NY
Thanks for sharing, I am one who enjoys preparing and dining this in the all you can eat restaurants. It is a delicious rice dish 😊 🌟🌟🌟🌟🌟🙏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
Thank you for this video! I just left Japan and I am missing this dish so much. We had it in Nagoya, and ate it as much as we could! I can’t wait to go back and find more food that is now a part of my life! And now I can make it 😊
you did so well cooking it!!! so skilled wow
I used Unagi (precooked and packaged eel) from an Asian market in San Diego to make sushi following your sushi video. It was very tasty! I like the idea of enhancing the flavor with the homemade sauce. It's also nice to know that even in Japan, they use the prepackaged stuff! Thank you for your video!
so good to hear that it worked out!!
thank You for your feedback!
Unagi is too complicated to prepare for a non-professional.
Thank you and all the best luck, young man. I will return for additional video.
My absolute favorite meal, thank you for sharing!
this video was fun to watch, learning about food is always fun since every dish has a regional variation, you deserve more subs!
hahaha, thanx!
glad to hear that you enjoyed my video! since I did put quite some work in to it!!🤣
@@taijiskitchen yeah no problem! But I do have a question, what should I use if I don’t have Sake?
Exactly what I was looking for and made it last night! Very delicious~ Ty! I’ve always wondered what broth was in the teapot. Also the part where you washed away the sauce broke my heart a bit and the best I could do was just pat away the excess 😂
I had hitsumabushi for the first time recently and just HAD to learn how to make it. Thank you so much!
I Will try.... And recook, so delicious.
It's unbelievable, I watch the video and think oh I have that exact brand of katsuobushi. I have exactly this scale. and at the end the same oven. So I can do it at home in Germany too!
Wow! What a delightful and fun way to eat this dish style! Oh I would love to try this. It doesn’t look hard to make at all. I’d love to visit your region in Japan and enjoy this yummy eel dish. 👍 making my hungry!
Wow, gonna have to make this. Arigato!
Looks absolutely great
thanx!!
Thank you so much for the recipes and also for the way of eating this dishes.
Your Channel is amazing.
I subcribe now :)
I made this for a date! It was fantastic! I forgot to wash the sauce off but I guess my oven sucks since it didn't burn.
Amazing thank u!
I've never tried unagi omg it looks delicious I hope someday
see if you can find it in the asian market near you or perhaps on Amazon or online stores!!
Love your videos, well most of them. I don’t eat seafood and the thought of eating eel would make me ill. Lol
Japanese eel is one of the most delicious foods in the world.
Hi, thanks, how to make unagi from raw eel? Or the sauce to grill eel, thank you
ドイツでもうなぎが手に入るんですね！
美味しそう〜
そうですね。一応冷凍で。
普通に美味しかったですよ、高かったですが（２千円くらい）。
でも、日本でも値上がりしてるみたいなんで、あんま変わんないかも。
地元名古屋のひつまぶしスタイルで出汁もきちんとひいて、作ってみました〜！
I did a restaurant for 10 years. We just use the automatic rice cooker but I respect your technique. What do you fertilize your Money Tree with? Its so big!
What name of this suace ?
Thank you so much chef
Where did you buy the ceramic dish with wire rack for grilling the eel?
This looks great! Very unique way of eating it with all the condiments on the side, makes you even more hungry while eating it.
Is it maybe an option to add raw egg or onsen tamago(poached egg) as a condiment instead? I feel like dipping the unagi into raw stirred egg is really tasty, just like when eating sukiyaki or yakiniku.
yummy, getting hungry
good!! thanx!
This looks absolutely amazing! Could you use canned unagi, and if so, how would the preparation be done differently?
you could, but its cooked very differently. canned unagi are cooked much more/longer so its much fragile, so no washing and just grill one more time, probably on an aluminium foil.
Taiji-san - this another of your 'exploratory' videos! i long to try it out, then see whatever else you coul make thid delious looking dish. However, I don't really like tradional unago/eel, finding too oily and greasy for my taste! From Canada, I wondered whether the same dish could be made, just replacing unagi-eel, with comparable smoked mackerel, smoked trout, and smoked(kippered) herring, or even 'Winnipeg Golden-eye, (which is smoked lakefish, likely pickerel), which are all regional specialities across Canada?What do yu think?
well, exploratory it is not actually, just very little known outside of central region of Japan. for us this is a standard Unagi dish.
mackerel is a good substitute for Unagi, since we make sometimes with it, especially when Eels are becoming more expensive. or also sardines or herrings are good. with trout, lake fish/pickerel I have never tried and never heard of being cooked this way. but with cooking, there is only one way to find out! try it yourself!! even if something is done often, doesn't mean that it tastes good for you, you at the end of the day, you gotta try it yourself, to see if you like it or not!
let me know if any of those turn out well!!
Apakah sake bisa di ganti dengan bahan lain?
Oh this looks delicious!! Thank you so much for another amazing video! So what vegetable side would you recommend to pair this with? Is there any thing to do with the used bonito flake and kelp? Ok one last question lol, would it be possible to have a video on how to prepare fish for grilling? I bought some steelhead fish at my Asian market and since they just cut the head off, I really did not know how to cut it open and prep it for cooking >< That would be greatly appreciated.
Hi and thanx for your questions!!
we usually don't make any side dishes for Unagi somehow. but if any then one of the light veggie side dishes. like spinach Ohitashi.
it depends how old and how it was stored. they usually don't go bad, except that the aroma will be less. in case they may smell some odor, then don't use them. otherwise they should be fine.
how to grill fish is on the list but haven't got there yet, since I wasn't sure how much demand for that is out there. but thanx for the request, I will put it higher on the list!!
thanx again for your support!!
@@taijiskitchen Awesome, thank you for the quick response :) and looking forward to the next video. Have an awesome weekend
Can you save the rice water for beauty care?
do you debone the eel?
i made this with freshwater eel and it came out really well, it didn't really need to be deboned because the bones were soft and thin. If you want, you can remove the bones from the edges of the fish.
Não tem unagi aqui no Brasil 😢
Can I actually leave the sauce on the eel instead of washing it off? By the way love your content!
Hi and thanx for your feedback!!
of course you can, the reason I wash off the sauce is that with the sauce, the surface can get burnt before the Unagi itself gets good roasted and also that I prefer my own sauce than the premade sauce.
so yes you can, but if you do, then you need to be extra careful with the oven or frying pan, when grilling.
did u use the music from falcom game?
no, I don't think so.
I used from the license free music from Dova Sound.
If I make my own sauce, is it necessary to burn the alcohol off with a lighter like you did? Or can I just let the alcohol simmer away slowly… don’t trust myself with the lighter haha. Thank you for the video!
no you don't necessarily have to, it just speed up the process of vaporizing the alcohol content. you can just du what you suggests and alcohol will eventually vapor.
thanx for asking!!
@@taijiskitchen Ah I see, thank you so much for replying! Hoping to see more videos and one day become friends! :D
こんにちはひつまぶしが好きな韓国人です。名古屋式うなぎは関東式か関西式ですか、それとも「名古屋」式そのものですか？私が知っているかどうかによって変わると知っていますが、説明してください。 😊
関西式の蒸さないで、焼いただけです。
Arigato!
🥢🍤🥟🍣🍙
Are u Taiwanese?
Hello sir
Unagi don karaté
I really don't like the texture of the sauce from the eel packs. I always rinse it off carefully and just make my own sauce. It's way too simple not to be worth it, and then you can tweak it a bit if you want a little more salty, a bit more sweet, or something else. Also, you won't scorch the sugar trying to regain that crisp of a nice broiled eel that gets somewhat lost in that package.
Be careful with the lighter.