New onion and eel adzuki

Peel the new onions and place them in a heat-resistant bowl. Add all the ingredients for the dashi stock here.

Cover the bowl of [1] with a tight lid with aluminum foil and place in the steamer for 40 minutes. 15 minutes before the steaming is complete, place the eel in a steamer and steam it with the onions.

Once it's steamed, remove the eel skewers and grill the eel in a frying pan without any oil. When the aroma begins to rise, pour the eel sauce on it to add a fragrant flavour.

Put steamed onions one by one in a bowl and serve with the eel from [3], cut into easy-to-eat sizes.

Add steamed stock with [2] in a frying pan with eel, and when it boils (about 150cc for one serving), add water-soluble potato starch and thicken it.

Pour the bean paste from [5] into the dish [4] and place the grated ginger on top and it's finished.