Anago · Saltwater Conger Eel · Hiraki
Anago Hiraki (Butterflied Conger Eel) 300g
Delivered straight to you - available only through Hokkaido Uni Shop.
What is anago?
Anago is saltwater conger eel, a different species from freshwater unagi, and it's always served cooked - never raw. It's prepared hiraki-style: butterflied open and gently simmered in a light, eel-based broth rather than grilled with a heavy tare. Compared to unagi, anago has a leaner, more delicate flesh and a naturally sweeter, subtler flavor.
The texture is noticeably softer and almost fluffy compared to the firmer bite of unagi, making it a popular choice for those who find kabayaki a little rich. It arrives fully cooked, ready to warm gently and serve.
Specifications
| Origin | Japan |
| Type | Saltwater Conger Eel (Anago) |
| Weight | about 300g |
| Preparation | Hiraki (butterflied, simmered) |
| State | Frozen, fully cooked |
| Best for | Anago-don, nigiri, chirashi |
How to Enjoy
Thaw in the refrigerator, then warm gently - steamed for a few minutes or briefly dipped in hot water, rather than pan-fried, to protect the delicate texture. Lay over sushi rice for nigiri or anago-don, or slice into chirashi. A light drizzle of the accompanying broth or a touch of soy sauce is usually enough.
Pairs well with - warm sushi rice, a light dashi-based broth, pickled ginger, and a delicate green tea.
Handling: Ships frozen. Thaw in the refrigerator before use, and do not refreeze once thawed. Warm gently, as high heat can dry out and toughen the delicate flesh. This item was Sold Out at the time this listing was prepared - please confirm current availability before publishing. If there is any damage in transit, please contact the carrier directly.
