Ads
related to: unagi sauce vs teriyaki seasoning
Search results
Results From The WOW.Com Content Network
Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel ( unagi ) grilled in a style known as kabayaki , similar to teriyaki .
It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chūka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on ...
Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyūdon, Tsuji recommends water flavored with dark soy sauce and mirin. Donburi can be made from almost any ingredients, including leftovers.
Teriyaki (照り焼き): grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce; Unagi (鰻, うなぎ), including kabayaki (蒲焼): grilled and flavored eel; Yakiniku ("grilled meat" 焼肉) may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper ...
A kind of sweet biscuit called unagi pie made with powdered unagi also exists. [2] Unagi is high in protein, vitamin A, and calcium. [3] Specialist unagi restaurants are common in Japan, and commonly have signs showing the word unagi with hiragana う (transliterated u), which is the first letter of the word unagi.
Unagi (鰻): freshwater eel, often broiled with a sweet sauce. The preparation of unagi is referred to as kabayaki. [9] [3] [5] Inkfish. Aori ika ...
Airplane food often gets a bad rap. As it turns out, it's not entirely the airlines' fault that food tastes different at 30,000 feet than it does on terra firma — and it's not all in your head ...
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.