I want to share how to make those frozen Japanese kabayaki eels from local supermarkets taste absolutely amazing, with zero fishy smell! Normally, just thawing and baking them leaves the meat mushy and fishy. This method involves washing away the oxidized oils, soaking in sake to neutralize odors, and using the oven to render the fat and caramelize a fresh glaze. It takes a bit more effort, but the restaurant-quality, juicy result is perfect with rice. You definitely have to grab 1 pcs and try it!
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Ingredients
Main Ingredients
- 1 pcs Frozen Japanese Unagi
- 250 ml Japanese Sake
Seasoning
- 4 tbsp Japanese Unagi sauce (store bought)
Instructions
- Fully thaw 1 pcs frozen Unagi. Gently wash away all the old unagi sauce on the surface with warm water, then pat dry with paper towels.
- Place the eel in a container and soak it in 250 ml Japanese sake for 1 hour, then remove and pat dry.
- Place the eel in the oven and bake at 190°C (375°F) on the skin side for 5 minutes.
- Flip the eel and bake on the meat side for another 5 minutes.
- Remove the eel and brush 2 tbsp fresh Unagi sauce generously on the meat side.
- Return to the oven and bake at a high temperature of 210°C (410°F) for 2 to 3 minutes until the surface is caramelized.
- Remove from the oven, taste and season with extra Unagi sauce before serving.
Notes
Additional information
1. Why wash with warm water? During freezing and transport, the factory sauce and surface oils oxidize, producing a fishy compound called TMA. Warm water melts the rancid oil and removes the source of the smell.
2. Why soak in sake? Sake's slight acidity neutralizes alkaline fishy compounds. The alcohol acts as a solvent to draw out odors, while the amino acids boost umami.
3. High-temperature odor extraction: Baking at 190°C (375°F) evaporates the alcohol, carrying away odor molecules, while rendering the muddy-tasting fat under the skin and removing excess water for a firmer texture.
4. Air Fryer Method: You can use an air fryer with the exact same temperature and time settings as the oven (190°C / 375°F for 5 mins each side, then 210°C / 410°F for 2 to 3 mins after brushing the sauce).
5. Caramelization: The final blast at 210°C (410°F) triggers the Maillard reaction, rapidly caramelizing the sugars in the fresh sauce to create a strong roasted aroma that masks any remaining fishiness.
work perfectly