Eel and Burdock puree
The rich sauce, made by simmering grilled kabayaki sauce with balsamic vinegar and red wine, is delicious and pairs well with wine. The burdock root puree has a gentle sweetness and is good for your health, so be sure to give it a try
How to make it
1
To make the chips, thinly slice the burdock root using a peeler or slicer and soak in water for about 5 minutes
2
Wipe the burdock root thoroughly dry and deep fry in hot oil for about 3 minutes, then remove to a tray and sprinkle with a little salt
3
Boil [A] in a frying pan
4
Brush the reduced sauce onto the grilled eel meat and grill for about 3 minutes, then turn it over, brush the sauce on the skin again, and grill for another 3 minutes
5
Spread the burdock puree in a circle on a plate, place the grilled eel cut into bite-sized pieces on top, spoon the remaining sauce over the outside, top with pounded kinome leaves, and finally garnish with burdock chips to complete
Ingredients: 2 dishes
-
- burdock chips
- 12cm
-
- Fried oil
- Appropriate amount
-
- salt
- Small amount
-
[A]
- Grilled eel sauce and accompanying sauce
- 1 tablespoon
-
- Balsamic Vinegar
- 1/2 tbsp
-
- red wine
- 1/2 tbsp
-
- Grilled eel
- 1/2~1 skewer
-
- Burdock puree
- Appropriate amount
-
- Kinome finishing
- Small amount
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
