Grilled eel risotto
Warming the eel in a toaster before adding it to the risotto enhances the eel's aroma and flavor. Making the risotto with cooked rice saves time
How to make it
1
Roughly chop the green onions and burdock root. Quickly boil the burdock root in boiling water to remove the bitterness
2
Place the grilled eel in a toaster and heat for a few minutes to bring out its aroma
3
Put the bouillon soup in a pot and heat it, then add the chopped green onions, burdock root, firm rice, and chives
4
Once the rice has absorbed the liquid, add the grilled eel cut into bite-sized pieces (save a little for topping) and [A], and stir well until thickened
5
Place on a plate, top with the remaining eel, and garnish with hand-pounded kinome (leaf shoots)
Ingredientsfor 1 person
-
- Long onion
- 30g
-
- Burdock
- 25g
-
- Grilled eel
- 1 skewer
-
- Bouillon soup
- 100cc
-
- Rice cooked to a firm consistency
- 100g
-
- Finely chopped chives
- 1 tsp
-
[A]
- butter
- 10g
-
- Parmesan cheese
- 10g
-
- Salt and pepper
- Small amount
-
- on tree buds For finishing touches
- Small amount
[PR]
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