Help on details for “Steamed Unagi Nigiri” – What is it called in Japanese? Never had it before. Thanks! (More details in comment)
Help on details for “Steamed Unagi Nigiri” – What is it called in Japanese? Never had it before. Thanks! (More details in comment)
by WasabiLangoustine
2 Comments
WasabiLangoustine
Hello all! I’ve been to a fantastic edomae sushi omakase yesterday. Towards the end, the chef served a steamed unagi. Compared to the broiled version of the dish, this one was more buttery, creamy while at the same time being highly intense.
I was asking for the process, and he told me that the eel is first steamed, then cooked in a broth, and then steamed again right before service. Can anyone elaborate on this? I couldn’t find any information on the internet, not even in Japanese. The Nippon name would already be very helpful.
Thank you!
Pianomanos
Sounds original to me. Unagi was never a part of edomae sushi, so chefs who want to serve it have to get creative. It seems this chef combined some traditional unagi technique with some traditional anago technique (anago is a traditional edomae neta) to create a unique neta. If it tasted good and showed off the quality of the unagi, then they did a good job.
2 Comments
Hello all! I’ve been to a fantastic edomae sushi omakase yesterday. Towards the end, the chef served a steamed unagi. Compared to the broiled version of the dish, this one was more buttery, creamy while at the same time being highly intense.
I was asking for the process, and he told me that the eel is first steamed, then cooked in a broth, and then steamed again right before service. Can anyone elaborate on this? I couldn’t find any information on the internet, not even in Japanese. The Nippon name would already be very helpful.
Thank you!
Sounds original to me. Unagi was never a part of edomae sushi, so chefs who want to serve it have to get creative. It seems this chef combined some traditional unagi technique with some traditional anago technique (anago is a traditional edomae neta) to create a unique neta. If it tasted good and showed off the quality of the unagi, then they did a good job.