Costs are similar, though restaurants may pay a bit more for unagi which is increasingly bought farm-raised. Got all that? Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. Home Recipes Drink Travel. From left to right: Two pieces of unagi freshwater eel nigiri and one piece of anago seawater eel nigiri. Photos: Jeremy Keith; T. Although the two fish are easy to confuse by looks, when it comes to flavor, they are completely different.
Unagi is known as a greasy fish full of rich flavor, and goes well with sauces i. The eel can also be enjoyed without the traditional kabayaki soy sauce, and when enjoyed without the sauce is known as shiroyaki.
Shiroyaki is a popular snack that goes well with sake. Whilst unagi is seen as a fatty fish, anago is known as a light and "sophisticated" dish. Deep fried anago is a standard menu item for tempura restaurants. Whilst both types of eel taste delicious, there are some differences in nutritional value between the two.
When comparing g of each fish, you will discover that unagi has four times the amount of vitamin A than that found in anago. Vitamin A is great for maintaining the health of our skin, mucous membranes and our eyes.
Additionally, unagi has a higher content of Vitamin B, which is necessary for maintaining our general health and well-being. Also called unagi , freshwater eel is a very common type of fish used in sushi rolls.
In fact, eels are so special and difficult to cook properly that eel chefs are a completely separated profession from sushi chefs. If you are an avid eel consumer or looking to try it in the near future, here are some things you should know before you dig in. Eels are on the sustainable seafood advisory list , meaning experts recommend consumers do not partake in them since their populations are under pressure from overfishing.
However, eel is still offered in many sushi restaurants and steakhouses. Other important facts on unagi include:. Teppanyaki-style cooking right at your table makes Shogun the perfect place for your next event, party, or anniversary. To check availability or reserve your table, call us today at First, unagi is often tenderized by being placed in a wooden steamer for a few minutes before being grilled.
It is then dipped in a "tare" sauce before being cooked as well as intermittently throughout the cooking process. The unagi is grilled until its exterior becomes dark brown and crispy. The interior, however, remains very soft and delicate. Pieces of unagi are usually served placed over a bed of rice in a lacquered rectangular box.
Served in this way, it is called unaju. You also find it served in a standard bowl over rice, in which case, in is called unadon. As a sushi topping, it is not served raw. Instead, it is simmered in a sweet and savoury sauce before being used as neta.
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