Shirayaki unagi is similar to kabayaki in that the unagi is filleted, deboned, butterflied, skewered, and grilled. However, in shirayaki-style cooking, the eel is roasted without the tare sauce and seasoned only with salt, a cooking method ensuring that the genuine flavor of the eel is on show. Obviously, this is a favorite dish of eel purist and chefs. Chefs can cook this unagi in any style and with any sauce!
This eel coating sauce is a crowd favorite and it goes well on various types of rolls/sushi as well as a marinade for fish and chicken. Also, you can use this sauce to make sweeter stir fry dishes. NO MSG NO CORN SYRUP
Eel sauce (kabayaki tare) is commonly used in the preparation of broiled freshwater eel (unagi) and salt water eel (anago.) The thick, sweet, hickory flavored sauce is heated and drizzled on sushi prepared with eel. Eel sauce is also delicious with other sushi and non-sushi creations alike. This Suzukatsu brand eel sauce is one of the best-selling eel sauce among the chefs.