Oshizushi d'Unagi
In Japanese custom, we eat Unagi eel (鰻 /うなぎ) in summer to stay in shape despite the heat.
It is rich in protein, vitamin A and calcium. Unagi is said to be one of the superfoods for longevity.
Despite its appearance, eel has a mouth-watering taste, a subtle, mild flavor, and a chewy texture. Once you taste it, you will never forget its taste. A precious and gourmet fish, necessarily expensive.
Unagi is often eaten grilled over charcoal and brushed with a delicious sweet and savory sauce. This preparation is called Unagi Kabayaki.
The flavor ofUnagi Kabayaki lies in the grilled, not only for the sauce but also in the way of grilling the fish, which enhances the taste.
You can of course eat it simply with hot Japanese rice but I am sharing with you here a recipe for unagi oshizushi (that is to say prepared as sushi)
It’s one of the popular dishes in Kansai where I grew up.
I use pre-prepared unagi here and you can find it at the Asian grocery store, often in the frozen food section.
Ingredients: serves approximately 4 people
- 500g hot rice already cooked
→ recipe: Cook Japanese rice at home -
For the vinegar sauce
– 2 tbsp of rice vinegar
– 1 tablespoon of sugar
– 3/4 teaspoon of salt
- 2 packets of Unagi Kabayaki (environ 500g)
- Sushi mold: 24 x 10 x 5 cm (you can buy it on Shiori.fr)
- Clingfilm
Preparation :
- Prepare vinegared rice for sushi.
- In a pan, heat the unagi in a bain-marie.
- Place the cling film in the wooden mold.
- Add the vinegared rice. Press lightly with the lid.
- Place the unagi on top of the rice. Wrap with cling film.
- Unmold and cut. Remove the film.
