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Recipe

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
  1. Cut the unagi into 1.5 cm pieces
  2. Mince 1/3 - 1/2 of the natto
  3. Pudding base: whisk the eggs, add (a) and strain; add salt and pepper to taste
  4. Grease 4 custard cups lightly with butter, add (1) and (2), pour in (3); cover with aluminum foil
  5. 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.
  6. Heat consomme, add white wine, salt and pepper to taste
  7. Remove the seeds from the cucumber and cut into 7 mm half-moon slices; parboil in (6)
  8. 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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