Nissin Foods will be releasing “Plant-based Unagi Mysterious Eel” and “Nissin Mysterious Eel Bowl” from July 11, which reproduce the texture, appearance and taste of “Kabayaki Eel” without using any ingredients derived from sequestered animals. The price is ¥1,500 for the mystery eel and ¥369 for the mystery bowl.
“Plant Eel Mysterious Eel” will be available in limited quantities of 5,000 pieces from noon on July 11 at the Nissin Foods Group Online Store. Some retail stores in the Kanto region will carry it for a limited time and in limited quantities starting July 20th. As it is a frozen food, a separate shipping charge of 750 yen is required. The content is 104g. It comes with 1 packet of sauce and 1 packet of Japanese pepper.
An eel-like food that reproduces the texture, look and taste of real kabayaki eel without the use of any animal-derived ingredients. By dividing the dough into three layers, we reproduce the fluffy texture of the kabayaki eels and the smooth texture of the fat between the meat and the skin A realistic look is recreated by using a mold and grinding it to create grill marks.
Last year, 1,000 sets sold out in one minute when they were sold on the company’s online store.
This time, the quality has been improved under the supervision of Jun Kuroki, the owner of the famous Japanese restaurant “Kurogi”. By suppressing the unique aroma of raw soy protein, we add the unique oily taste and feel of blue eel fish, enhancing its delicious aromatic flavor. It is said that you can enjoy a more realistic “eel kabayaki” experience.
A cooking example
“Eel” made of 3 layers of dough
In order to approximate the texture of the real thing, it is composed of three layers of dough: the white layer, the middle layer, and the skin layer. The “white meat layer” mainly uses granular soy protein to create a fluffy yet fibrous texture, while the “middle layer” uses vegetable oil, etc. to reproduce the fatty layer between the meat and the skin of the eel gooey texture.
The “cortical layer” is made from soybean protein to create skin texture, and bamboo charcoal powder is used to recreate the unique blackness. In addition, three layers of dough are filled into a special mold and steamed, then coated with sauce and sealed to create grill marks, creating a realistic appearance.
The “Nissin’s Cup Meshi” series “Nissin Mysterious Eel Bowl” series will be on sale from July 15. The rice is soaked in a soy sauce-based soup with the taste of white fish, and the “mystery eel” has a slight sansho taste, topped with a rich “sweet and spicy special sauce” there. , a sweet-salty taste to create an “eel bowl.”It is said that you can enjoy the taste and texture as if you were eating it. Content: 100g (rice 75g). The sales areas are the Kanto-Koshinetsu, Chubu, and Kinki regions.