$14.80GST-free
Size
1 tray 200gThe same Japanese-style kabayaki eel — grilled and brushed with a sweet soy-based tare as it cooks — but already cut into neat, even slices before it is frozen. Each slice is portioned for nigiri, so you can build sushi at home without touching a knife.
Slicing grilled eel cleanly is harder than it looks: the soft flesh tears and the glaze smears under a blade. Cutting it at the factory, before freezing, gives uniform pieces with the lacquered surface intact, and it means there is no trimming and no waste on your side.
Why Choose It?
How To Serve It:
The One Rule:
Heat it, do not cook it. The eel is already grilled — warm it just until the surface shines, or the flesh tightens and the glaze burns.
Storage:
Keep frozen at −18°C or colder. Thaw in the fridge, and once opened, eat on the same day.
Allergen:
Contains fish and soy. The kabayaki glaze is soy-based and typically contains wheat.
Restaurant-style unagi nigiri at home. Order now.
同样是日式蒲烧鳗鱼——边烤边刷甜口酱油酱汁——但出厂前已切成整齐均匀的薄片再冷冻。每一片都是握寿司的分量，在家做寿司不用动刀。
烤好的鳗鱼其实很难切得漂亮：肉质软，一刀下去容易散，酱釉也会被刀抹花。在工厂冷冻前就切好，片片大小一致、表面酱釉完整，到手没有边角料，也没有浪费。
为什么选择它？
推荐加热方式：
唯一的诀窍：
是加热，不是再烤一次。鳗鱼已经烤熟，热到表面发亮就够了，久烤会让肉收紧、酱汁烤焦。
保存方式：
−18°C 或更低冷冻保存。冷藏解冻，开封后当天食用完毕。
过敏原提示：
含鱼类、大豆。蒲烧酱汁以酱油为基底，通常含小麦。
在家也能吃到餐厅级的鳗鱼握寿司。立即订购。