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Recipe |
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UNAGI PUDDING WITH SOUP
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INGREDIENTS (serves 4)
- 150 grams kabayaki unagi (broiled eel)
- natto (8 beans or roughly 1 heaping tablespoon)
- pudding base: (2 eggs, a [70ml bouillon, 80 ml milk])
- 2 1/2 cups consomme
- 1/2 tablespoon white wine
- pinch salt
- pinch pepper
- 1 cucumber
- butter
HOW TO COOK
- Cut the unagi into 1.5 cm pieces
- Mince 1/3 - 1/2 of the natto
- Pudding base: whisk the eggs, add (a) and strain; add salt and pepper to taste
- Grease 4 custard cups lightly with butter, add (1) and (2), pour in (3); cover with aluminum foil
- Set the filled cups in a baking pan, and fill the pan about 4/5 with hot water; cook for about 10 minutes at 180 degrees in a pre-heated oven.
- Heat consomme, add white wine, salt and pepper to taste
- Remove the seeds from the cucumber and cut into 7 mm half-moon slices;
parboil in (6)
- Remove the unagi pudding from the custard cups and set on platter. Garnish
with cucumber and add soup.
I Cooking Index I Japanese Text I
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