Eel stewed in sansho pepper
Japanese food
Seafood side dishes
If you have kabayaki eel, this is a dish that you should definitely make. While serving eel extract, the flavor is trapped with alcohol. And the aroma of sansho pepper enhances the deliciousness. It can be stored, so make a lot. You can eat it as is, but it's a good idea to keep one in mind as an arrangement.
Cooking time: 10 minutes
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How to make it
1
Cut the kabayaki eel into bite-sized pieces and arrange them in a frying pan.
2
Add all [A] and bring to a boil.
3
Without removing the lid, it is boiled to remove any moisture, and once the moisture is reduced to about half, add a aroma and shinyness with dark soy sauce and finish.
Ingredients for 4 people
-
- Grilled eel
- 400g
-
[A]
- Alcohol
- 100cc
-
- Mirin
- 50cc
-
- sugar
- 20g
-
- Powdered pepper
- 30g
-
- For finishing dark soy sauce
- 1/2 tbsp
