Unagi's high-fat content, paired with the delicious, sweet sauce, makes it especially tasty when accompanied with rice. Several unagi rice dishes are commonly consumed in Japan. When served in a rectangular box with freshly cooked white rice, the eel dish is called unaju. Typically, it's accompanied by a clear soup made from the eel's organs. A simpler take is unadon, which is a circular rice bowl with eel. For an extra peppery kick, both dishes are typically served with a dash of spicy sansho pepper.
Unagi is also a common fixture in sushi restaurants. The eel — which is usually already barbecued in the unagi sauce — is served in individual nigiri pieces. It's wrapped in a small sliver of nori and accompanied with cucumber. Since the fish is tastier when warm, it's typically blow-torched before serving. It's also frequently integrated into rolls, a popular option for cooked sushi. No matter the application, unagi's appeal is clear. With tasty flesh and an accompanying delicious sauce right in the package, it's poised for tasty applications.
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2023-07-18 02:00:00Z
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