Shirayaki

What is Shira-yaki?

Shirayaki

Shirayaki is a dish in which ingredients are grilled without sauce.

In particular a dish in which eel or sea eel is grilled directly over a charcoal or gas flame without any sauce or soy sauce,
A dish in which eel, conger eel, or other foodstuff is grilled directly over charcoal or gas without any sauce or soy sauce.Or its cooking method.

It is also called “suyaki”.

Unagi no Shirayaki

It has the effect of removing moisture and odor from the surface of the food, removing excess and unnecessary fat, and sealing in the flavor.

In addition, the food is directly seared, creating a charred surface that adds a savory aroma and improves the flavor of the food.

Since no sauce is used, the flavor of the food itself can be savored.

This cooking method is used for eels, conger eels, and hamo (eel), and the cooked products are called “unagi no shirayaki,” “anago no shirayaki,” and “hamo no shirayaki”.

When eaten, it is often served with wasabi soy sauce, ginger soy sauce, or salt.

Unagi no Shirayaki

Kabayaki is made by steaming shirayaki and then grilling it with sauce (dipping it in sauce).

In Kansai, shirayaki is often grilled with sauce without steaming.

Shirayaki on rice served in a bowl is called “Shirayaki-don”.

Dango no Shirayaki

Boiled dumplings skewered and grilled as they are without any sweet sauce such as Ki-joyu (pure soy sauce) or sugar-soy sauce are also called “shirayaki” (white-baked dango or dumpling).