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Feb 3, 2023 · Prices start at $9.50+ for their cheapest unagi item, but you can also get other donburi bowls for less. Their unagi offerings are extensive, and not just limited to rice bowls. You can get Unagi Tempura ($6+), a tamagoyaki with eel known as Unamaki ($3+) and plenty more.
Unagi (ウナギ) is the Japanese word for freshwater eel, particularly the Japanese eel, Anguilla japonica (日本鰻, nihon unagi). [1] Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.
Feb 5, 2023 · Discover Unatoto Singapore, a renowned unagi restaurant offering delicious unadon starting from $9.50. Located at Guoco Tower, Tanjong Pagar.
Sep 27, 2022 · Unagi, the Japanese word for freshwater eel, is an elongated fatty fish, rich and bold in flavor. Different than anago, its saltwater cousin, unagi is widely used in Asian cuisines and can never be eaten raw, as eel blood has toxins in it that can kill all animals.
Jul 23, 2024 · This delicious unagi bowl features perfectly grilled eel fillets glazed with my homemade unagi sauce and nestled on a bed of hot steamed rice. The tantalizing aroma of the sweet caramelized glaze is enough to make your mouth water!
Affordable Eel Experience • Happy Bites • Unmatched Quality. Experience the traditional and nutritional richness of eel, replete with vitamins and minerals. A delightful choice for maintaining robust health and vitality, it’s a culinary nod to wellness.
At an affordable price, UNATOTO serves customers the well-known Japanese eel rice dish that has been enjoyed for a long time in the Land of Cherry Blossoms.
Sep 28, 2024 · Eel sauce or unagi no tare (うなぎのたれ) is a thick and sweetened soy sauce used to glaze broiled eel or recipes that feature unagi. While you can easily buy it at the market or online, it’s incredibly easy and tasty to make at home!
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Our Unagi. UNA UNA Specialty Hitsumabushi is served with chopped up Unagi (Eel), Soup, Dashi, Pickles & Condiments such as Nori (Seaweed), Wasabi, and Spring Onion. Hitsumabushi is Nagoya’s style of cooking freshwater eel, and there are three ways to eat it. First, divide the bowl into portions.
