Grilled eel with wasabi and myoga dressing
Finely chop the Japanese ginger. Dice the tomatoes into 3mm cubes. Finely chop the chives
After washing away any dirt from the fresh wasabi, cut off any hard parts with a knife and grate 20g of it
Add ingredients [A], chopped myoga ginger, tomato, and chives to the grated wasabi and mix until it becomes a sauce
Drizzle 2 tablespoons of olive oil over the plain grilled fish, grill both sides in a toaster oven for 2-3 minutes each, then remove and brush about 1 teaspoon of soy sauce onto the flesh side, and grill again for 2 minutes
Cut the grilled eel in half and place it on a plate. Pour the prepared wasabi sauce over it, garnish with the vegetables, and it's ready
-
- Myoga
- 1 bottle
-
- Fruit tomatoes
- 30g
-
- Asatsuki
- 3g
-
- raw wasabi
- 20g
-
[A]
-
olive oil
!
- 3/2 tablespoon
-
olive oil
-
- lemon juice
- 1 teaspoon
-
- salt
- small amount
-
- water
- 1 teaspoon
-
- French dressing
- 2 tablespoons
-
- Wasabi in a tube
- 4cm
-
- Grilled eel
- 1 skewer
-
-
olive oil
!
- 2 tablespoons
-
olive oil
-
- soy sauce
- 1 teaspoon
-
- For chervil finish
- small amount
-
- Pink sprouts for finishing
- small amount
-
- For chibble finish
- small amount
-
- For finishing off shiso flowers
- small amount
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