Lake hairy crab, served whole to preserve its delicate flavour. Accompanying dishes include sautéed scallops and sliced clam, roasted suckling pig with cheese, and pan-fried fish fillet with teriyaki sauce. For a refreshing finish, try the salted egg yolk custard buns and cashew nut sweet soup...
Unagi, or Japanese freshwater eel, is a delicacy often enjoyed grilled or as a topping for sushi. When grilled, it’s typically basted with a sweet soy-based sauce, giving it a smoky, caramelized flavor. Unagi is prized for its tender texture and rich taste, making it a popular choice f...
Modern-day pie & mash is – perhaps thankfully – no longer made with eels, and minced beef is often used instead. Neither does the liquor sauce contain an eel broth. It does have quite an alarming green color which many visitors worry is connected to eels, but it is actually produced ...
One day, as your turn comes to cook while the generations flea from your welcome dish like birds at harvest time, this skillet will be waiting for its chance to star in your cooking adventures. It’s not just a skillet cook; only lets things be made and creates constantly while both fon...
A popular restaurant just next tothe Ritz Carlton Tokyo.If it’s your first visit, we recommend the porcini soy sauce ramen. This restaurant is open all night, so go in the early evening and you can skip the line. ROPPONGI RIAN
7. Eel in the green Eel in the green is exactly what it sounds like: eel prepared in a highly green sauce which is colored that way because of the many green herbs that go into it, such as parsley, watercress, and basil. The herbs are added last minute to have them retain their co...
Here at the eel shop (unagiya-san) there are grilled sparrows (left) and grilled quail (middle) too! Peko and Paku have never eaten sparrow, and have no plans to either. On the right is grilled eel liver — not bad, apparently very good for one’s health!
For something truly special for the new year, order the smoked eel: fresh-caught river eels are deboned completely and then slowly smoked and glazed with soy sauce. (This dish must be ordered in advance.) He Jiang 1/F Cosmopolitan Hotel, 387—397 Queen's Road East Wanchai, Hong Kong ...
peas and mashat Simpson's Tavern in the City.Rule'sreally, er, rules the roost when it comes to quality game; haunch of venison with samphire and chocolate (!) sauce; roast pigeon with mushroom and liver croutons. You'll pay heartily for the above, but it'll live in the memory ...
to be free of any fishy aftertaste. The aged umami (Japanese savory taste) of the sauce is also plays a pivotal role in accenting the eel. Perhaps this may come as a surprise, but the flavor of eel is complemented well by white wines, so why not enjoy a glass along with your eel?