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
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
