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Recipes
Lake Hamana eel (live eel)
Lake Hamana eel Yanagawa bowl
- Marine Products
- Japanese style
Ingredients (For 2 people)
| Grilled Hamana Lake Eel (You can also use Kabayaki) |
2/1 fish |
| Burdock | 4/1 |
| onion | Half |
| White green onion | 4/1 |
| egg | 2 individual |
| Trefoil | 4/1 piece |
| White rice | Appropriate amount |
| ゴ マ | Appropriate amount |
| Mominori | Appropriate amount |
| Combined seasoning A | ||||||||||
|
Method
After making sinews on the burdock root, cut it into thin pieces, and cut the onion and white onion into strips. Tear off the leaves of the mitsuba leaves and cut the stems into 2cm pieces.
Cut the eel into bite-sized pieces
Beat the eggs until the whites remain (do not over mix)
Put A into a frying pan and heat it.
Before A boils, add the burdock root, and when it comes to a boil, add the onion, white onion, and eel in that order (skin side down on the eel).
When the eel becomes fluffy and the onion becomes soft, reduce the heat to low and add ❸ about two-thirds of the way through.
When the white part of the egg begins to harden, turn off the heat, add the remaining 3/1 of step ❸, and sprinkle the mitsuba leaves on top.
Pour white rice into a bowl, spread sesame seeds and minori, top with ❼, and it's done!
Key Points
Point ❶
If you are cutting burdock and using it immediately, the flavor will be better if you do not expose it to water.
If you add about 10cc of green tea to A, the effect of catechin will prevent the eel from becoming hard even when the food cools down.
Point ❽
If you like, sprinkle with Sansho powder to enhance the flavor.
*Recipe provided by: Kentaro Nakamura, creator of the Fujinokuni food capital
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*The recipe is information published in the August 28 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Lake Hamana eel (live eel)
A representative product of Shizuoka Prefecture, the birthplace of eel farming. Through thorough selection and unique traceability, eel combines high quality with safety and security.
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