New onion and eel adzuki

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

Cover the bowl from step (1) tightly with aluminum foil and place in a steamer for 40 minutes. 15 minutes before the eel is done, place it in the steamer along with the onion and steam

Once the eel is done steaming, remove the skewers and grill it in a frying pan without adding oil. When the eel starts to smell fragrant, pour the eel sauce over it to bring out the aroma

Place the steamed onions one by one into a bowl and garnish with the eel (3) cut into bite-sized pieces

Add the steamed broth from step (2) to the frying pan in which you cooked the eel (about 150cc per serving) and bring to a boil. Add the water-dissolved potato starch to thicken the sauce

Pour the filling from [5] into the bowl from [4] and top with grated ginger to finish