Eel and Burdock puree
To make the chips, thinly slice the burdock root using a peeler or slicer and soak in water for about 5 minutes
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
Boil [A] in a frying pan
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
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
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- burdock chips
- 12cm
-
- Fried oil
- Appropriate amount
-
- salt
- Small amount
-
[A]
- grilled eel. The sauce that comes with
- 1 tablespoon
-
- Balsamic Vinegar
- 1/2 tbsp
-
- red wine
- 1/2 tbsp
-
- Grilled eel
- 1/2~1 skewer
-
- Burdock puree
- Appropriate amount
-
- on tree buds For finishing touches
- Small amount
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