Arida, Wakayama, Japan｜Eel shop Kawasui

I tried the normal size eel with rice and eel-liver soup and it was delicious and very high quality. The restaurants interior is beautiful, minimalistic and everything is clean. The staff was quick and friendly.

Until now, it was a takeaway specialty, but from today you can get it at the shop, so I went there immediately! The eel here is grilled at the factory next door, so it's really delicious to take home. The size of the eel is large, and even a glutton like me is satisfied with the amount. The all-you-can-eat grape pepper was fresh and green and good. There is only one menu Sauce is also placed on the table for those who need it, and you can add it as much as you want. The eel is also freshly grilled and delicious. The white plaster walls inside the store are also very nice. Of course, take-out kabayaki is also sold next to the cash register.

Kansai delicious food tour [January 21, 2023] Men's Homemade Cooking Uzaku Arita City, Wakayama Prefecture What I made using the eel from "Unagiya Kawasui" Annoying <ingredients> 1 eel from 'Unagiya Kawasui' 2 cucumbers Raw seaweed ginger <seasoning> Sugar 2 teaspoons A little salt Vinegar 2 tablespoons Soy sauce 1 tablespoon ginger Peel the skin and cut into pieces cucumber 2mm wide diagonal cut Sprinkle with salt, knead roughly and leave for 5 minutes Raw seaweed Fold the desired amount and cut into 1 cm width Put it in the cucumber that has been left for 5 minutes, wash it with a colander, wring it out and drain it with a paper towel. Add the shredded ginger to the seasoning and mix. Mix the squeezed cucumber and seaweed with the seasoning. eel The eel from "Unagiya Kawasui" is delivered frozen by cool delivery service, so I defrost it. It's big, so cut it in half and bake it in the oven toaster. Ignite the toaster oven in advance and warm it up Place the eel on a sheet of aluminum foil, cover with aluminum foil and cook for 2 minutes. Remove the top aluminum foil and leave for 3 minutes You need to adjust the time according to the thickness of the eel, so I think you can avoid making mistakes by watching how the eel is cooked. When the surface is cooked until it is not burnt, Plump inside, crisp outside cut eel Cut into 1.5-2cm wide pieces. Add cut eel to the marinated cucumber and wakame seaweed and mix to complete. Serve on a plate I made the cucumber a little thicker so it still had some crunch, but my wife said she got 100 points when she cut the cucumber thinly, so cut it to the thickness you like. I left 3 pieces of eel. Pour the eel sauce over a small amount of freshly cooked rice. Mini eel rice bowl with eel on top and sauce I was able to enjoy delicious eel♪ My wife peeled the sweet shrimp and made sashimi (^_^)