I wanted to share with you a recipe that is basically a variation of the Kabayaki Sardines that you’ll find in my new cookbook, The Japanese Pantry. It is, in turn, a variation of unagi — Japanese grilled eel, which is one of my favourite foods that I sadly have decided to no longer eat because of eel’s critically endangered status (which is happening practically all over the world except for Australia right now). It is a fascinatingly curious fish with mysterious habits and long migrat...
