Now this is one special unagi, one that is glazed in char siew glaze instead of the typical tare (sweet thickened soy) sauce found elsewhere.
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How does that sound to you? I tried it and I liked it. The unagi was steamed, so it was very soft. The char siew wasnt too sweet either, and somehow it has a faint smoky smell to it even though this unagi was steamed and not grilled.
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So glad to have tried this new creation, and thankful to Nan for asking me down to try it.