Kabayaki (蒲焼き) is a traditional Japanese cooking method that features long, slender fish-like eel. The prep is pretty straightforward. We carefully open the fish, remove the spine, skewer it, and then ...

If you can get butterflied sardines, this is an incredibly quick and flavour-filled meal to make – the cooking is only a little over 5 minutes. serves To make the kabayaki sauce, put all the ...

1.First, thoroughly score the fish fillet for marinating, then cut in half. 2.Mix the sake, mirin and sugar in a cooking tray. Add the soy sauce then the juice from ginger. Place the fish flesh-side ...

For his Miso Baked Fish entree, Grant Oura prefers to use locally caught fish like onaga, mahimahi, ono or opakapaka but says salmon works well, too. Select an option below to continue reading this ...

Disclaimer: This story from March 10, 2020 has been republished after replaying on March 25, 2020’s show. When you think fish, one of the most important qualities you may think it needs to have is ...

Serves 4 to 6. Recipe is from "The Steamy Kitchen Cookbook." Pad Thai Sauce: 4 tablespoons pad thai paste 2 teaspoons tamarind paste/concentrate 3 tablespoons fish sauce 3 teaspoons sugar ⅔ cup water ...

The following box arrived at the GIGAZINE editorial department. The box was like a tiered box and contained two servings of Ippei-chan Night Market Yakisoba with Kabayaki Sauce Flavor. This is the ...

Kabayaki is a Japanese sauce with a very similar flavour profile to teriyaki, often served with eel. This version serves kabayaki with salmon instead for an unctuous meal that pairs perfectly with ...