- Restaurant Introduction -
Edogawa has been in business for over 70 years. We carefully cultivate high-quality eels, combined with the exquisite skills of our craftsmen and our proud original sauce, which is continuously replenished after use. This process creates a fluffy and aromatic texture, passing down the original sauce rich in eel nutrients to this day, bringing you a delicious and moving experience.
- Restaurant Name: Unagi Edogawa
- Restaurant Address: No. 14, Ln. 105, Sec. 1, Zhongshan N. Rd., Zhongshan Dist., Taipei City
- Official Website: https://unagi-edogawa.com/tw/
- Business Hours: 11:30 - 14:30 / 17:00 - 21:00
- Restaurant Phone: 02 - 2511-0993
- Product Introduction -
- Product Name: Edogawa Kabayaki Eel
- Weight: Approx. 250g per whole eel / Approx. 100g per half eel
- Ingredients: Eel, Sugar, Soy Sauce
- Origin: Taiwan
- Expiration Date: As indicated on the product packaging (YYYY/MM/DD)
- Shelf Life: 2 years frozen (-18°C); 30 days refrigerated.
- Notes: To maintain the best flavor, please consume as soon as possible after opening.
- Delivery Method: Black Cat Delivery Service / Frozen.
- Preparation Instructions:
1. Boiling Water: Place the vacuum bag directly into boiling water, heat for 3-5 minutes, and serve after opening.
2. Microwave: Remove the eel from the vacuum bag, place it on a plate, and microwave for 2-3 minutes before serving.
3. Oven: After thawing, remove the eel from the vacuum bag, place it in an oven, and bake at 220°C for 3-4 minutes (be careful not to burn it!).
- Product Name: Edogawa Shirayaki Eel
- Weight: Approx. 200g per whole eel
- Ingredients: Eel, Salt
- Origin: Taiwan
- Expiration Date: As indicated on the product packaging (YYYY/MM/DD)
- Shelf Life: 2 years frozen (-18°C); 30 days refrigerated.
- Notes: To maintain the best flavor, please consume as soon as possible after opening.
- Delivery Method: Black Cat Delivery Service / Frozen.
- Preparation Instructions:
1. Oven: Remove the Shirayaki eel from the vacuum bag, cut into portions as desired, place on a baking tray lined with aluminum foil, and bake at 190°C for 10-15 minutes.
2. Frying Pan:
a. Cut the thawed Shirayaki eel into portions as desired.
b. Heat a frying pan, lightly grease with cooking oil, and heat over low heat.
c. Place the eel in the pan and pan-fry over medium-high heat for 2-3 minutes on each side.
d. Once the fish turns golden brown, drizzle with a little sake or rice wine to remove any fishy odor and enhance the flavor.
e. Pan-fry both sides for 20-30 seconds until crispy and fragrant, then serve.
- Product Name: Edogawa Kabayaki Sauce
- Weight: Approx. 125ml per bottle
- Ingredients: Soy Sauce, Mirin, Sugar
- Origin: Taiwan
- Expiration Date: As indicated on the product packaging (YYYY/MM/DD)
- Shelf Life: 1 year unopened at room temperature / refrigerated after opening.
- Notes: To maintain the best flavor, please consume as soon as possible after opening.
- Manufacturer: Kintetsu Restaurant International Co., Ltd.
- Address: No. 14, Ln. 105, Sec. 1, Zhongshan N. Rd., Zhongshan Dist., Taipei City
- Phone: 02-2511-2991