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April 1998 Issue
Sushi Delights
by Philip R. Gantt
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Unagi

Unagi is freshwater eel that has typically been charbroiled with a sweet teriyaki type of sauce. Asian markets will often have Unagi frozen and vacuum packed. One package goes a long way unless you like it as much as I do. This is one of my personal favorites.
  • 1 package frozen unagi (about 1/2 lb.)
  • About 1 cup sushi rice
  • 1 sheet nori cut into strips about 1/2 inch wide (use scissors)
To make Unagi, first thaw and slice the eel into strips about 1 inch wide and 2-1/2 inches long. Place these strips on a piece of foil and broil in the oven or toaster oven for about 3 or 4 minutes.

Wet your hands and pick up some of the sushi rice and form it into a cylinder as you would to make nigiri. Take a slice of unagi and place it on top of the piece of rice. Wrap a strip of nori around it to keep it attached to the rice. A sweet thickened teriyaki type sauce may be dabbed on the unagi for flavor, but I have found this not to be absolutely necessary. The Japanese make a sweet sauce by boiling the head of the eel and flavoring it with soy sauce and mirin. Since we normally don't purchase eel with the head on, this is a bit impractical if not almost disgusting. I have found the sauce already on the frozen barbequed unagi to be perfectly adequate. You may also decorate the unagi with a sprinkling of toasted sesame seeds. Arrange on a plate and serve.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
 
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