Simmered Unagi with Eggs Recipe

                                    Simmered Unagi with Eggs

Simmered unagi-no-kabayaki (filleted and deboned, glaze-grilled freshwater eel) is cooked with egg.

* 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

Cooking Procedure:
  • 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

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