Eel and Burdock puree
The rich sauce made by simmering kabayaki sauce with balsamic vinegar and red wine is very tasty and goes well with the wine. Burdock puree has a gentle sweetness and is good for your body, so be sure to try making it.
How to make it
1
Cut the burdock for chips into thin slices using a peeler or slicer and soak in water for about 5 minutes.
2
Wipe off the burdock thoroughly, fry it in hot oil for about 3 minutes, then take it out into a bowl and sprinkle some salt.
3
Simmer [A] in a frying pan.
4
Sprinkle the stewed sauce over the white-grilled eel meat, grill it on the grill for about 3 minutes, turn it over and reapply the sauce on the skin, then bake for 3 minutes.
5
Spread the burdock puree in a plate and place it in a slice of chopped eel kabayaki on it. Pour the remaining sauce around with a spoon, topped with the pounded kinome buds, and finally serve with burdock chips to complete the process.
Ingredients: 2 dishes
-
- For burdock
- 12cm
-
- Fried oil
- Appropriate amount
-
- salt
- Small amount
-
[A]
- Sauce with grilled eel kabayaki sauce
- 1 tablespoon
-
- Balsamic Vinegar
- 1/2 tbsp
-
- red wine
- 1/2 tbsp
-
- White grilled eel
- 1/2~1 skewer
-
- Burdock puree
- Appropriate amount
-
- For finishing the kinbuds
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
