Japanese eel becomes latest 'endangered food' Bakery + Sweet Index When Steven and I go out to sushi, we always have to get something with unagi. Steven usually goes for the unagi rice bowl, unagi fillet over a bed of steamy rice served in a handsome, black lacquered box – simple, refined, and elegant. Whereas I love the truly ostentatious, completely over-the-top rolls with unagi, avocado, deep fried soft shell crab, you name it, preferably with some sort of vegetable antenna sticking out.As a compromise, with these sushi bowls aka lazy sushi, Steven gets his unagi on rice and I get to add a bunch of extras to jazz things up. It has to have avocado because and the textural contrast between the creamy avocado, soft unagi, and crunchy cucumber, and crisp nori is amazing. It’s perfect for when we get a sushi craving but I’m too lazy to stand there rolling sushi, especially when my rolling skills leave much to be desired.If you live close to an Asian grocery store, like 99 Ranch, you can find unagi precooked and vacuumed sealed in the frozen section.

You can microwave, bake, or boil the unagi directly in the bag to heat it up. A 7 oz. fillet will usually make around 3 servings. If you don't have eel, you can use crab or shrimp.7 oz. unagi fillet cooked according to package instructions1 large egg, beatenCucumber slicesAvocado slicesNori, cut into thin slivers (I used kitchen shears)2 tsp toasted white sesame seedsKabayaki Sauce (recipe follows)Sushi Rice (recipe follows)Usually unagi is fully cooked so you just need to warm it up in the oven. Prepare it to package instructions, mine said to bake it in a 400ºF oven for about 10 minutes.Beat the egg with a pinch of salt. Heat about a teaspoon of oil in a large nonstick skillet over medium heat. Pour in the beaten egg and swirl the pan to cover the pan evenly with a thin sheet of egg. When the egg looks almost set, shake the thin egg sheet onto a large plate then flip the egg into the skillet again to cook the second side. The entire process will take about 2 minutes because the egg will cook really quickly.

Julienne the egg into thin strips.Add a portion of sushi rice in a bowl then top with egg strips, cucumber slices, avocado slices, nori slivers, and unagi. Drizzle with kabayaki sauce to taste and sprinkle with sesame seeds.1/4 C soy sauce1/4 C mirin1 Tbsp white sugarAdd the mixture to a small saucepan and simmer gently until slightly thickened, be careful to not burn the soy sauce.2 C short grain or sushi rice2 C water1/4 C rice vinegar2 Tbsp sugar1/2 tsp saltI usually cook rice in the rice cooker so I honestly have no idea how to cook it on the stovetop.Dissolve the vinegar, sugar, and salt either in a saucepan over low heat or microwave for 30 seconds until the solution is warm and whisk to dissolve.When the rice is finished cooking, pour the vinegar mixture over the rice and use a rice paddle or spatula to gently fold the rice. Don’t smash the rice. Let the rice cool until it is body temperature.You like having your meal still moving, right?Diners in Korea certainly get the option if they fancy it - barbecued writhing eel to be precise.

Disgusting footage shows the hefty sized fish wriggling about as it is cooked over burning charcoal in preparation for a tasty meal. Look alive: Disgusting footage shows the hefty sized fish wriggling about as it is cooked over burning charcoal in preparation for a tasty meal Writhing: It undulates madly as its body gets hotter and hotter, slowly cooked to deathStill clearly full of life the bloodied eel desperately tries to make a bid for freedom but every time it tries a merciless chef wielding tongs puts it back in its place.buy sushi maker nzIt undulates madly as its body gets hotter and hotter, slowly cooked to death.best chinese food delivery london ontarioThe video has rapidly gone viral online, horrifying many.'At least have the mercy to give our food a quick death, instead of making it suffer,' one Facebook user writes.where to buy sushi in bulk

Another vehemently states: I will never understand how people don't acknowledge that all animals have feeling. This is horrible and sick. People disgust me.'However the more perceptive commentators have observed that the eel is in fact dead already and its nerves are stimulating the muscles as a reflex reaction to the heat.'An eel without a head isn't alive,' one writes, 'This is just a recently killed eel, which will continue to wriggle up to an hour after its head's been removed.' sushi grade fish washington dcBut another criticises the reaction of the audience: 'How many of you eat lobster or crab? genki sushi delivery numberThey boil them alive too. sushi in singapore halal'And lets not get into the practices of all meat - cows and pigs tortures and chained up and force fed before being carved up. sushi jersey city grove street

This is no different.' Gruesome: Still clearly full of life the bloodied eel desperately tries to make a bid for freedom but every time it tries a merciless chef wielding tongs puts it back in its place Not as cruel as you might think... However the more perceptive commentators have pointed out that the eel is in fact dead already and its nerves are simply reacting to the heat Fresh Water Eel (Unagi) /11oz Piece Click for current price ➔ Have you ever sampled a true Japanese delicacy? Unagi – Japanese for “freshwater eel” – is truly a feast for the senses, and contrary to popular belief, isn’t all that time-consuming to make! Fresh frozen, barbequed and marinated, our Farmed Freshwater Eel is already primed and ready to cook, meaning you can enjoy delicious Unagi at home – minus the usual hassle of preparation. Cooking Unagi is as straightforward as for most other species of fish. The fish should be thawed immediately prior to use, and for best results, broiled under direct heat.