Grill Night (Ni Anago, Shime Saba, Benizake Kirimi) ~575g [Frozen] - Islandwide Delivery

✨Grill Night Set (Ni Anago, Shime Saba, Benizake Kirimi) ~575g [Frozen] – The Ultimate Japanese Izakaya Feast✨

Bring the warmth, rich aromas, and authentic flavors of a Japanese izakaya straight to your home with our Grill Night Set! This curated bundle brings together three iconic seafood delicacies: melt-in-your-mouth simmered saltwater eel, vibrant wild sockeye salmon, and umami-rich cured Hokkaido mackerel. Perfectly prepped for quick grilling, searing, or torching, this kit has everything you need for an effortless, restaurant-quality meal.

Bundle Contents (~575g Total)
1x Ni Anago (250g / 5 pcs): Pre-simmered Saltwater Eel in a traditional soy-dashi glaze for a soft, melt-in-your-mouth texture
1x Benizake Kirimi (200g / 4 pcs): Wild Sockeye Salmon Fillet Slices featuring deep red color and bold, rich salmon flavor
1x Shime Saba Hokkaido (125g / 1 pc): Sashimi-grade Cured Mackerel wrapped in Hokkaido Kombu (kelp) for superior umami

Product Details
Total Net Weight: Approx. 575g
Condition: Frozen (Ready-to-cook / Ready-to-heat / Sashimi-grade)
Ingredients: Saltwater Eel, Soy Glaze, Wild Sockeye Salmon, Hokkaido Cured Mackerel, Kombu
Flavor Profile: Savory-sweet eel glaze paired with rich, heart-warming wild salmon and refreshing, tangy cured mackerel
Portion Size: Perfect for 2–3 pax (izakaya sharing platter or rice bowls)
Origin: Japan

Best Way To Prepare
Defrost Properly:
Place sealed packs in the chiller (0–4°C) for 4–6 hours or overnight. For quick thawing, submerge sealed packs in cold tap water for 15–30 minutes. Pat the salmon slices dry with paper towels before cooking.

Cook & Heat Your Selection
• Benizake Kirimi: Pan-sear skin-side down for 3–4 minutes, flip and cook for 2 minutes. Alternatively, air-fry at 180°C for 6–8 minutes or grill until edges are charred and bubbling.
• Ni Anago: Submerge the sealed pack in hot water for 3–5 minutes to preserve its soft, fluffy texture. Slide carefully onto hot steamed rice using a wide spatula.
• Shime Saba: Slice into 1cm thick pieces. Serve as classic cold sashimi or use a kitchen torch to sear the skin (Aburi style) until it bubbles!
Assemble & Serve:
Drizzle remaining glaze over your Anago rice bowl, pair the salmon with a bowl of hot white rice and miso soup, and enjoy the seared mackerel alongside!

💡 Pro Tips
🌾 Sansho & Cucumber Balance: Sprinkle Sansho pepper over your Ni Anago to cut through the sweet dashi reduction, or pair cold Anago strips with crunchy cucumber (Anago Kyuri) for texture contrast.
🍋 Citrus Freshness: Serve Benizake Kirimi with a fresh squeeze of lemon or lime, a side of pickled vegetables (Tsukemono), and grated daikon.
🥪 Izakaya & Fusion Twist: Try making a "Saba-Sando"—place lightly seared Shime Saba inside toasted white bread spread with Japanese mayo and Dijon mustard for an addictive Japanese-European bite!

Storage Instructions
❄️ Keep Frozen: Store in the freezer (-18°C or lower) until ready to prepare.
🧊 Post-Defrost Care: Consume Shime Saba on the same day for peak sashimi quality. Consume Ni Anago and Benizake Kirimi within 1–2 days when kept refrigerated (0–4°C).
🚫 Do Not Refreeze: Avoid refreezing once thawed to preserve the delicate texture and flavor of the seafood.

Fire up your kitchen with this complete Japanese izakaya set—easy to prepare, deeply flavorful, and perfect for sharing! 🍣🔥🥢✨