Japanese Roasted Eel With Bimi

Japanese roasted eel (unagi kabayaki) basted in a sweet Teriyaki glaze pairs perfectly with Bimi (tenderstem broccoli). The umami richness of the fish complements the nutty, crisp-tender vegetable.

Ingredients:

• 1 pack of Japanese Grilled Eel (Nissi Unagi Kabayaki)
• 1 bunch of Bimi (Broccolini), trimmed and washed
• Japanese sticky white rice (cooked)
• Unagi Sauce (Tare): 3 tbsp mirin, 3 tbsp Japanese cooking sake, 3 tbsp soy sauce (shoyu), and 1.5 tbsp sugar.

Instructions:

1. Microwave method (Unagi):

Place frozen eel, sealed in packet, on a mi-crowave-proof plate and defrost about 2 minutes. Piêc holes for steam to escape on top side or packet. Microwave on high power for 4 minutes. Open packet and slide eel. Ready to serve.

2. Prepare the Bimi (Broccolini):

Bring a pot of lightly salted water to a boil. Blanch the bimi for 2 to 3 minutes until tender-crisp, ensuring it retains its vibrant green color and crunchy texture. Drain well. (Optional: You can also quick-stir-fry the bimi with minced garlic or a splash of sesame oil for extra flavor).

3. Assemble & Serve:

Fill a serving bowl with warm Japanese rice. Cut the grilled eel into bite-sized pieces and arrange them neatly over the rice. Place the cooked bimi alongside the eel, then drizzle an extra spoonful of Unagi sauce over the top of the eel to finish. Enjoy!