We had another family dinner at our place and this time it was unagi (eel) from Kumamoto. My wife’s cousin has an unagi restaurant over there so we get the royal treatment – weekly shipments!
Although eating unagi grilled is most popular, there are other ways to skin an eel! Unagi tamago kake, (unagi with egg poured on top) is how it went down.
How it’s done:
Chop the Unagi into pieces and cook them in a frying pan for a few minutes. Then add chopped spinach, green onion and enoki mushrooms. Pour unagi sauce on top of the mixture and cook for another 2 minutes. Unagi sauce is found in supermarkets but we’re lucky to have special sauce sent from the restaurant. Whisk eggs and pour on top of mixture on medium heat for 3 minutes, cover with lid and turn off heat and let it sit for another 2 minutes until the egg is cooked.
We had grilled fish, rice and miso soup as well. The deep fried bites you see on the other plate was another recipe my wife came up with. I remember eating shiso and ume paste wrapped in chicken at a yakitori restaurant a while back and the combination was really good. So we tweeked it up a bit and decided to get some thinly sliced pork, shiso leaves, ume paste and shredded cheese.
First we layed out the meat, then the shiso leaf, squirted the ume paste and sprinkled cheese and rolled it like a little cigar. Dipped them in an egg wash and covered with a little flour and deep fried them in oil. These turned out perfect, especially because of the melted cheese.
Check out our gyoza post for another recipe using shiso and cheese.
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