{"product_id":"unagi-kabayaki-grilled-eel","title":"Unagi Kabayaki Grilled Eel","description":"\u003cp class=\"lead\"\u003eGrilled, steamed and grilled again, then dipped in a sweet soy glaze; the work that makes eel worth eating is already done.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eFillets of eel, butterflied and opened flat, grilled over charcoal, steamed to loosen the flesh, then grilled a second time and brushed with kabayaki sauce. That double grill is what gives the surface its lacquer and the meat its softness. Five whole fish to a pack, each split into two fillets.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in ponds and processed at a plant that handles nothing else. The eel is killed, boned and grilled the same day, then frozen with the glaze set hard so the surface does not smear in the pack.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eJapanese eel, \u003cem\u003eAnguilla japonica\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eButterflied, grilled, glazed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per pack\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e5 whole fish per pack\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen solid with the glaze glossy and unbroken. The meat under the sauce should be pale with a faint pink tinge at the bone line, and the scored surface should still show its grid.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, still sealed, so the glaze stays on the fish instead of in the bag. Warm it through rather than cooking it again: it is already cooked, and a second hard cook turns the meat to mush. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the pack. Ships in an insulated liner with dry ice and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe sauce burns before the flesh heats, so keep the heat moderate and watch the glaze, not the clock.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRice bowl\u003c\/strong\u003e warm the fillet, lay it over hot rice, spoon over the sauce from the pack and finish with sesame and shredded nori.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSushi topping\u003c\/strong\u003e cut on the diagonal into 1 cm strips and lay them over seasoned rice; warm the strips slightly first.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e lay it glaze side up in a dry pan over medium heat for 3 minutes until the sauce bubbles at the edges.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e 2 minutes under a hot grill, glaze side up, until the surface darkens and the meat loosens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish, soy and wheat, all present in the glaze. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245942963,"sku":"LJ-007","price":86.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/unagi-kabayaki-grilled-eel-1.jpg?v=1794540216","url":"https:\/\/lejohub.shop\/products\/unagi-kabayaki-grilled-eel","provider":"LEO JONES","version":"1.0","type":"link"}