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Unagi Niko-gori (Jellied Eel)

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 180 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Main

    • 80g grilled eel

  • Gelatin

    • 💧 4 tbsp water
    • 7g powdered gelatin

  • Seasoning

    • 💧 300cc water
    • 1/2 tbsp mirin
    • 1/2 tbsp soy sauce
    • 1 tbsp eel sauce
    • 1/3 tsp dashi powder

  • Garnish

    • To taste wasabi

PASOS

1

In a bowl, add 4 tbsp water and sprinkle powdered gelatin to let it bloom.

2

Cut the grilled eel into 1cm wide slices.

3

In a pot, mix all seasoning ingredients and bring to a boil over medium heat. Add the eel slices briefly, then remove them. Stir in the bloomed gelatin until fully dissolved.

4

Arrange the eel slices evenly in a heatproof container. Strain the gelatin mixture and pour it over the eel. Let it cool, cover with plastic wrap, and refrigerate for at least 2 hours.

5

Remove the jelly from the container, cut into serving-sized pieces, and plate. Garnish with wasabi.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 12g
    Proteína
  • 5g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use high-quality grilled eel for the best flavor.Chill the jelly thoroughly to ensure it sets properly.Experiment with garnishes like kinome or shiso leaves for added aroma.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.