Hello everyone, I'm Masa
In summer season, we Japanese have a habit of eating unagi
Especially around mid-July to the beginning of August
There are 2 days which we call (JP)Doyo no ushi no hi
Near this season
we'll often see TV commercials of (JP)Kabayaki unagi
To process unagi(eel), we need a special skill to do that
and the cooking method is quite complicated as well
So the unagi we usually see
have all been cooked & seasoned in advance,
stored in vacuum packaging
Nowadays, we also have access to purchase
this kind of unagi overseas
We usually top the unagi on steamed rice
But in fact, it is suitable to be used
to make a western style dish
So today I'm going to use unagi
to make a tasty wafu spaghetti
The recipe is very simple
All right, let's get started~! (๑>◡<)و
[Point] You can use asparagus or pea instead
[Point] You can find it at a frozen food section of a supermarket
[Point] The eel(unagi) has already been cooked
so just pan-fry until its aroma releases
[Point] Take out the spaghetti earlier than the
suggested cooking time, and continue to cook it in the sauce
[Point] Cook spaghetti with the sauce allows it
to absorb lots of flavor
Ok, here is a serving of delicious
(JP) Unagi to natsu ya sa no wafu pasta
Unagi Wafu Spaghetti
All right, we may now try the taste
The fragrance of unagi is really great
I really love unagi
When I was little,
we often...
Well...actually not that often
because unagi generally carries an image of a high-end ingredient
So, in my family,
occasionally
like when my father received his salary
we got the chance to enjoy this high-end meal of unagi
At that time, the way we enjoyed unagi was to put it
on top of the steamed rice
But this time, I try to pair it with spaghetti
Let's see how it tastes
Let me try this spaghetti first
Look at the color of this spaghetti. It looks very delicious
This spaghetti absorbs lots of flavor of unagi Sauce
Although I haven't really taken a bite of unagi
it feels like I've already had kabayaki unagi in my mouth
Ok, next we must try this
Taking a bite with spaghetti and unagi
Taking a bite with unagi creates another smooth
texture in my mouth
It goes very well with spaghetti
On top of that, we also add some vegetables in season in summer
such as zucchini and cherry tomatoes
They help add a layer of refreshing taste to this dish
[Today's point] Ok, today's recipe is very simple
The flavor of this seasoned unagi is suitable to
go with many kinds of carb
So for today's recipe, I pair it with spaghetti
You can, of course, replace spaghetti with other kinds of noodles
Or, you can pair it with egg
Have you ever seen (JP)Umaki before?
It's a kind of tamagoyaki wrapped with unagi inside
However, you may need a few more steps to complete that dish
So I'd suggest that you make a scrambled egg first
and mix it with heated unagi. That would be a great choice as well
I hope you all enjoy delicious unagi dishes
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Filming/Editing by Masa Yamashita
SPECIAL THANKS TO Amy Chou