Unagi Yanagawa
Soups • Japanese
Description
A soup with smoked eel, which is more like a sauce than a soup.
Ingredients
- Chicken Egg 1 piece
- Smoked Eel 5 oz
- Romaine lettuce 0 oz
- Shimeji mushrooms 0 oz
- Scallions 0 oz
- Soy Sauce 0 fl oz
- Mirin 0 fl oz
- Sugar 0 oz
- Kombu Seaweed 0 oz
- Tuna 0 oz
Step-by-Step Guide
Step 1
For the sauce, combine 120 ml of water, soy sauce, sugar (preferably Japanese), seaweed, and mirin. Bring to a boil, add bonito flakes, turn off the heat, and then strain.
Step 2
In a separate bowl, mix the egg and frisée lettuce.
Step 3
Slice green onions and shiitake mushrooms into thick strips, place them in a cold small frying pan, then arrange the sliced eel on top. Pour sauce over everything, bring to a boil, turn off the heat, and immediately pour in the egg mixed with salad.
Step 4
Serve the soup sauce immediately while it's still hot.
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