[INGREDIENTS] (1 Portion)
- •ANAGO 1 piece
- Defrost and clean the Anago fish.
- On a grill, evenly sear the fish.
- Carefully brush with the unagi sauce. Flip the fish and grill for a minute or so, until the sauce starts to bubble on top. Repeat this process 4~5 times.
- Slice the fish and put them on top of rice with Hari nori seaweed. Serve with blistered shishito peppers and sansho pepper powder.
#71209 F-MA ANAGO IKIJIME (51-55cm) 10/4.4lbs.
#20819 KB-23 SUZUKATSU EEL SAUCE
#7326 HARI NORI,TAKAOKAYA 12/1oz(0.5mm)
#24385 1.1lbs. S&B SANSHO KO 10/1.1lbs.
#20134 5 DAICHI NO MIYAKO KOSHIHIKARI 50lbs.