Can you use this frozen eel found in asian markets for unagi?

3 comments

1. I never have, but I say yes. It might not taste like the restaurant and you may need to thaw and split in half. Pat dry, roast in oven or grill with a sprinkle of salt to heat up, then brush unagi sauce as little or much as you like and roast for 5-10 more minutes.
   Edit: If unagi sauce isn’t readily available, it is easy to make too.

2. It’s swamp eel, a completely different order of fish from unagi and other freshwater eels, but why not give it a shot. Called taunagi in Japanese.

   Found a [blog about someone trying it out as a unagi substitute](https://dailyportalz.jp/kiji/130819161465).

3. I think it would be quite difficult to cook like kabayaki.How about cooking it as it is with the sauce like simmering?