Kabayaki

Ingredients for Kabayaki

Instructions for Kabayaki

To prepare the Kabayaki recipe, please follow these instructions:

Kabayaki (pronounced: ka-ba-Yes-ki) is a speciality here scoff, but the Japanese have enjoyed the product as a healthy national dining for more than 1200 years! Kabayaki eel are made, which is filleted. Then they go through a complicated process: First grilled fillets on both sides, then steam cooked the to mørne meat, and finally applied the one layer of the special kabayaki-soy sauce. Kabayaki makes great demands on the processing as well as raw materials (quality and freshness).

Serving suggestions: Kabayaki-fillets (frozen or thawed) simply warmed in an oven or microwave until soy sauce on the fillets begin to Fizz and bubble, after which they are ready for serving. Kabayaki with toasted rye bread tastes good on the lunch table. As an appetizer it can serve with a little rice and vegetables (calculate 1/2 fillet per serving). As main dish can be eaten with new potatoes or kabayaki in Japanese-with rice-and preferably with a green salad for (calculate 1 fillet per person).

What drink to kabayaki? If one were to drink a good beer and possibly kabayaki. a schnapps-Yes, as one comes quite close to the concept of "a true pleasure".