This is an affordable way of having piping hot unagi from our own kitchens. And it's incredibly easy to cook it at home.
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It's easy as it came pre-marinated with the sauces. To cook it, there's two ways I know of:
* Pan-seared it skin side down in the pan, until the skin is crisp. No need to flip over; or
* While cooking rice, put it into the rice cooker just 5 minutes before the rice is cooked. The juices would flow through the rice (this method is contributed by one of you, I forgot who! Please remind me so that I can credit you).
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Besides this unagi, you would know that I order other seafood from them very regularly too. Their seafood is fresh and fuss-free! You also know I'm no cook, neither is my domestic helper, so this is really helpful for us as we dine in.