White grilled eel dressing
Fresh wasabi is similar to daikon radish in that the stem closer to the tip is sweeter and more fragrant. Using tubed wasabi adds a spicy kick
How to make it
1
Finely chop the myoga ginger. Cut the tomatoes into 3mm cubes. Finely chop the chives
2
After rinsing the fresh wasabi, remove any hard parts with a knife and grate 20g of it
3
Add [A], chopped myoga, tomatoes, and chives to the grated wasabi and make a sauce
4
Pour 2 tablespoons of olive oil over the unglazed fish and toast it for 2-3 minutes on each side, then remove it and brush about 1 teaspoon of soy sauce on the flesh with a brush and bake again for 2 minutes
5
Cut the grilled eel in half and place it on a plate. Pour the prepared wasabi sauce over it and garnish with the vegetables to finish
Ingredientsfor 2 servings
-
- Myo
- 1 bottle
-
- Fruit tomato
- 30g
-
- Asatsuki
- 3g
-
- raw wasabi
- 20g
-
[A]
-
Ardoino
Extra Virgin Olive - 3/2 tbsp
-
Ardoino
-
- Lemon juice
- 1 tsp
-
- salt
- Small amount
-
- water
- 1 tsp
-
- French Dressing
- 2 tbsp
-
- Wasabi in a tube
- 4cm
-
- Grilled eel
- 1 skewer
-
-
Ardoino
Extra Virgin Olive
- 2 tbsp
-
Ardoino
-
- soy sauce
- 1 tsp
-
- chervil For
- Small amount
-
- Pink sprouts for finishing
- Small amount
-
- chibble For
- Small amount
-
- shiso flowers For finishing off
- Small amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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