Eel grilled risotto
Warm the eel in a toaster and then add it to the risotto to enhance the aroma and flavor of the eel. You can make risotto with cooked rice, which saves time.
How to make it
1
Chop the green onions and burdock into coarsely. Bring the burdock quickly in boiling water to remove any bitterness.
2
Put the grilled eel in a toaster and heat it for a few minutes to add a fragrant flavour.
3
Put the bouillon soup in a pot and heat it, then add the cut green onions, burdock, hard-cooked rice, and clam clams.
4
Once the rice has absorbed the water, add the grilled eel cut into small pieces (leave some for toppings) and [A], and mix well until it is thick.
5
Place it on a plate, place the remaining eel on top, and topped with kinome buds that have been beaten with your hands to finish.
Ingredients for 1 person
-
- Long onion
- 30g
-
- Burdock
- 25g
-
- Grilled eel
- 1 Skewer
-
- Bouillon soup
- 100cc
-
- Cooked rice
- 100g
-
- Asatsuki small cut
- 1 tsp
-
[A]
- butter
- 10g
-
- Parmesan cheese
- 10g
-
- Salt and pepper
- Small amount
-
- For finishing the kinbuds
- Small amount
[PR]
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