Simmered unagi-no-kabayaki (filleted and deboned, glaze-grilled freshwater eel) is cooked with egg.
Ingredients:
- 1 package unagi-no-kabayaki
- 1 small onion, thinly sliced
- 2 eggs, beaten
- 1 cup dashi soup
- 1 Tbsp sake
- 1 Tbsp soy sauce
- 1/2 Tbsp mirin
Preparation:
If you are using frozen unagi, thaw it in the refrigerator. Cut unagi into about 1-inch-thick pieces. Put dashi soup, sake, soy sauce, and mirin in a medium pan and heat. Add onion slices and simmer on low heat for a few minutes or until softened. Add unagi pieces and simmer until heated through. Bring the soup to a boil on medium heat. Pour eggs over unagi and onion. Cover with a lid and turn the heat down. Turn off the heat when eggs are cooked as you like.
*makes 2 servings
*makes 2 servings