This post has been de-listed
It is no longer included in search results and normal feeds (front page, hot posts, subreddit posts, etc). It remains visible only via the author's post history.
Hello culinary Experts!
I cooked Unagi Kabayaki from scratch rather than buying the cooked one. However, the skin ended up being chewy.
Here’s what I did (130g) unagi fillet.
First Method: Thaw. Put it on a skewer. Cook for about 15-20min dipped in unagi sauce.
Second Method: Thaw. Steam for 5min (the unagi fillet curled and deformed) Stretch it on a skewer Cook for 15-20min dipped in unagi sauce.
Let me know your thoughts please. I saw it on youtube that some restaurants in japan steamed it before they grill it.
Subreddit
Post Details
- Posted
- 4 months ago
- Reddit URL
- View post on reddit.com
- External URL
- reddit.com/r/AskCulinary...