Unagi-Yanagawa
1 serving
15 minutes
Unagi-yanagawa is a refined dish of Japanese cuisine that embodies centuries-old gastronomic traditions. The main ingredient is smoked eel, which gives the dish a rich, slightly sweet flavor with a smoky note. Combined with delicate egg mass and fresh frisée salad, Unagi-yanagawa achieves an airy texture and harmonious balance of flavors. Shiitake mushrooms and green onions add a light spiciness, while a special sauce made with mirin, soy sauce, and tuna flakes deepens the taste. This dish is served hot before the soup sauce cools down, allowing one to enjoy its aroma and richness of textures. Unagi-yanagawa is perfect for a cozy dinner, conveying the spirit of traditional Japanese cuisine and its skillful combination of flavor nuances.
1
For the sauce, mix 120 ml of water, soy sauce, sugar (preferably Japanese), seaweed, and mirin, bring to a boil, add tuna flakes, turn off the heat, then strain.
- Soy sauce: 20 ml
- Sugar: 5 g
- Kombu (kelp): 3 g
- Mirin: 20 ml
- Bonito flakes (katsuobushi): 3 g
2
Mix the egg and frisée salad separately.
- Chicken egg: 1 piece
- Frisee: 5 g
3
Cut green onions and shiitake mushrooms into large strips, place them in a cold small pan, top with sliced eel, pour in the sauce, bring to a boil, turn off the heat, and immediately pour in the egg mixed with salad.
- Spring onion: 40 g
- Shiitake mushrooms: 15 g
- Smoked eel: 100 g
- Soy sauce: 20 ml
- Chicken egg: 1 piece
- Frisee: 5 g
4
Serve the soup sauce immediately while it's still hot.