Well, this post is not about fine dining at prestigious unagi restaurants but
“How to turn supermarket sold unagi into a super quality fine taste”.
Pre-cooked ‘Unagi (eel)’ sold at supermarkets, is like like purchasing ‘pre-cooked Steak’. Never was I able to recover the eel to a soft fluffy eel – at least to a satisfactory taste. But a special ‘chef’ method below was introduced, revealed in a television program by the owner chef of one of the most prestigious ‘Unagi’ restaurant in Tokyo (Azabu-Juban) called ‘Tokito’.
‘Tokito’ is a 5 star restaurant (considered for Michelin star), the taste is awesome but the price is, too.
Anyway, it’s Tokito’s chef’s method, doubtful at first….
but gave it try.
(Sauce for 2 eel fillets)
Mirin (boiled over low heat) ・・・100ml
Soy Sauce ・・・33ml
Sugar・・・10g
2 packets of eel sauce which comes with the eel.