Unagi Yanagawa
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
A soup with smoked eel, which is more like a sauce than a soup.
Ingredients
- Chicken Egg - 1 piece
- Smoked Eel - 3.5 oz
- Romaine lettuce - 0.2 oz
- Shimeji mushrooms - 0.5 oz
- Scallions - 1.4 oz
- Soy Sauce - 0 fl oz
- Mirin - 0 fl oz
- Sugar - 0.2 oz
- Kombu Seaweed - 0.1 oz
- Tuna - 0.1 oz
Step by Step guide
Step 1
For the sauce, combine 120 ml of water, soy sauce, sugar (preferably Japanese), seaweed, and mirin. Bring to a boil, add bonito flakes, turn off the heat, and then strain.
Step 2
In a separate bowl, mix the egg and frisée lettuce.
Step 3
Slice green onions and shiitake mushrooms into thick strips, place them in a cold small frying pan, then arrange the sliced eel on top. Pour sauce over everything, bring to a boil, turn off the heat, and immediately pour in the egg mixed with salad.
Step 4
Serve the soup sauce immediately while it's still hot.
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