Unaginokabayaki 鰻のかば焼き

History and Origins

Originally, Edo is a term derived from a fig tree, and it began to refer to it as Edo. The Edo before the "Big Burn" is burned by breaking the raw rice into pieces and burning it in white. And I'll burn you with charcoal. In Kansai, I'll open up my stomach, take away my bones, my entrails, stick them in the bush, and burn them in charcoal. There are various theories about the origin of the name, that it resembles the ear of a bush with a cut - out bush, or the one that has been burned in the pot, or that the color and shape resemble the tree's wood when it is burned, or that the "mass" meaning that a good smell enters the nose is turned. The seasoning is the main result of the spread of soy sauce, as well as the boiling of soy sauce from salt. It has been known from a famous head of the Great House of Fabulouss that it has high nutritional value, and it has been described as a good summer bath, and customs of the Edo era. This beginning is famous for the idea of a plan within the source of Kouga.

When It Is Eaten

In modern times, it is customary to feed on the ground day, but it has been decided that the fall of fat is due to winter. When the fat comes on, it becomes yellowish and goes to the word from which it is called.

How It Is Eaten

In case you buy a white-chin, you can put wine in a pot, put alcohol in the pot, put oil and sugar in the pan, and prepare it in the middle of the fire. We burn both sides of the bush with a white roast on it so that it won't burn. If you want to cook raw rice, you can use it to chop it up and cook it white, steam it, and cook it on top of it. The roasted rice bowl is a universal way to eat on top of rice, but the rice and rice were served separately, and the rice was only in the bowl. To keep the rice warm with hot rice, such as before coming out, the rice bowl on top of the hot rice has since become popular and has become common. There are such dishes as rice and rice, which are made of vinegar, and other dishes that are cooked with eggs and eggs.

Recipe — Serves 4

Ingredients

• 4 eel (白焼きされたもの)
• Sauce: 5 cups cooking sake
• Sauce: 11/2 cups soy sauce
• Sauce: 150 g sugar

Method

1. Put the liquor in the pot, put it on fire, and blow the alcohol. Then put the sesame oil and sugar in and boil it for about ten minutes with a medium fire.
2. I'll spread one tip on the pan on the fire and cook my nap. I'll burn the inside out so that the surface doesn't burn.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.