Eel sauce, also called kabayaki sauce, is a thick, sweet-and-salty sauce made with soy sauce, sugar and mirin. It is commonly used in Japanese cooking as an accompaniment to eel and other long, ...
Bring the top three ingredients to a boil, and then reduce heat to low. Mix the corn starch with water very well and add it to the sauce. Simmer on low for 30 minutes or until desired thickness.
Turmeric and saffron give this dish its bright colouring, while lemongrass, palm sugar and fish sauce represent more classic Asian flavours. Be sure to mop up all the delicious coconut sauce. To make ...
The package for the 'Nissin Mystery Eel Bowl' looks like this. It says 'No eel used' in prominent letters. A small packet of 'special sweet and spicy sauce' is attached to the top of the lid. Mystery ...
SAITAMA (Kyodo) -- For centuries, the rich aroma of grilled eel has been woven into Japan's culinary landscape -- its glossy, sweet-savory sauce a hallmark of tradition. Considered a summer delicacy, ...
"Unadon"A cow"Uona rice bowl"Una dried rice on rice"Special bowl", Sukiya tried to win the eel menu which started selling today. It is said that you are going to grilled the eel like a specialty shop ...
As summer temperatures approach 90 degrees, restaurants boast their outdoor patios and decks, and Americans pull out their biggest knives to hack through watermelons and cantaloupe, the Japanese fill ...
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