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Japanese Barbecued Eel (Unagi Kaba-Yaki)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.9979
Energy (kCal)512.4836
Carbohydrates (g)19.9408
Total fats (g)3.3928
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put sake, mirin, soy sauce, sugar, and fish stock in a pot. | 2. Bring to the boil, then simmer until reduced by half. | 3. Skewer eel steaks so that they will remain flat during cooking. | 4. Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes. | 5. Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute. | 6. Repeat previous step once more. | 7. Serve hot over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eel steak 1 lb 403.4676 0.0 89.7602 2.2667
    sake 3 tablespoons - - - -
    mirin 2 tablespoons 403.4676 0.0 89.7602 2.2667
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sugar 4 teaspoons 73.416 18.3632 0.0 0.0
    fish stock 1/2 cup 18.64 0.0 2.6329 0.9437

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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