{"product_id":"unagi-kabayaki-grilled-eel","title":"Unagi Kabayaki Grilled Eel","description":"\u003cp\u003eFreshwater eel split, steamed, then grilled over charcoal and brushed four times with a reduced soy glaze. The result is a lacquered amber surface, soft fatty meat underneath and almost no bones, ready to heat and put on rice.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eAnguilla japonica\u003c\/em\u003e, butterflied and cooked in the kabayaki style, then frozen. Each piece is a whole butterflied side, packed five to a box with the glaze already set.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in running freshwater ponds and processed at a plant that grills over binchotan charcoal, which is what gives the skin its blistered, slightly crisp edge.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eAnguilla japonica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStyle\u003c\/th\u003e\n\u003ctd\u003eKabayaki, grilled and glazed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCount\u003c\/th\u003e\n\u003ctd\u003e5 butterflied sides per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e350 to 400 g per side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIndividually wrapped, sauce sachet included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen flat with the glaze intact. Small ice crystals on the surface are normal; a dry, chalky patch means it has been held too long at the wrong temperature.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder and use within six months\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator in the sealed wrapper so the glaze does not wash off\u003c\/li\u003e\n\u003cli\u003eReheat from thawed, not from frozen, or the outside burns before the centre warms\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 6 months from the production date on the carton\u003c\/li\u003e\n\u003cli\u003eSent in an insulated liner with gel packs on a cold chain\u003c\/li\u003e\n\u003cli\u003eFreeze on arrival and keep the pieces flat so the glaze stays even\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice bowl\u003c\/strong\u003e — warm under a grill for three minutes, lay over rice, spoon on the sachet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi\u003c\/strong\u003e — cut into strips while barely warm and press onto rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan\u003c\/strong\u003e — glaze side up in a dry pan until the sauce bubbles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroil\u003c\/strong\u003e — two minutes under a hot element, watching closely\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish, soy and wheat. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"RORY HARRIS","offers":[{"title":"Default Title","offer_id":68109030850596,"sku":"RH-SEA-007","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/7586\/9476\/files\/unagi-kabayaki-grilled-eel-1.jpg?v=1794539420","url":"https:\/\/rohaelec.shop\/products\/unagi-kabayaki-grilled-eel","provider":"RORY HARRIS","version":"1.0","type":"link"}