Japanese Egg Omellete with Sea Eel with Sansho sauce Ingredients: Cooking directions: (Kabayaki Sauce). Steamed Eel x1 First, mix sake and mirin in a pot and bring to a boil. Once hot, add soy and sugar and reduce to 70%. Egg omellete: Open up the sea eel with a knife and pick out the Eggs x3 bones. Pour hot water on the skin of the eel and Egg Yolk x1 scrape using a knife to clean. Dashi 60cc Mix all steamed sea eel sauce ingredients in a pot and Sake 5cc bring to a boil. Once the sauce reaches 100 degrees, Mirin 3cc add the sea eel and keep boiling for 15 minutes on Usukuchi Soy 6cc medium heat. Turn off the heat after 15 minutes and leave for 5 minutes. Steamed Sea Eel Sauce: Take out the sea eel out of the pot and place on a tray stock 200cc and place another smaller tray on top for one hour to Sake 80cc keep its shape. Mirin 45cc Note* The sea eel will curl up and lose its shape after Sugar 12g boiling, so use the two trays to reshape the eel. Usukuchi Soy 45cc Brush and glaze the eel with kabayaki sauce and use a portable flame to torch the eel all over, do this Kabayaki Sauce: twice. Sake 140cc Cut the Eel into half long ways. Koikuchi Soy 180cc Mix the egg omellete ingredients in a bowl. 270cc Heat a Japanese omellete frypan on medium heat, and Sugar 60g pour a thin layer of egg mixture in the pan and add the sea eel. Once the bottom of the egg mixture has Oil set, roll into a log shape form one side to the other. White Raddish Keep adding thin layers of the egg mixture to make omellete. 4th/5th of January
Japanese Egg Omellete with Sea Eel with Sansho sauce Ingredients: Steamed Eel x1 Egg omellete: Eggs x3 Egg Yolk x1 Dashi 60cc Sake 5cc Mirin 3cc Usukuchi Soy 6cc Steamed Sea Eel Sauce: stock 200cc Sake 80cc Mirin 45cc Sugar 12g Usukuchi Soy 45cc Kabayaki Sauce: Sake 140cc Koikuchi Soy 180cc 270cc Sugar 60g Oil White Raddish Cooking directions: (Kabayaki Sauce). First, mix sake and mirin in a pot and bring to a boil. Once hot, add soy and sugar and reduce to 70%. Open up the sea eel with a knife and pick out the bones. Pour hot water on the skin of the eel and scrape using a knife to clean. Mix all steamed sea eel sauce ingredients in a pot and bring to a boil. Once the sauce reaches 100 degrees, add the sea eel and keep boiling for 15 minutes on medium heat. Turn off the heat after 15 minutes and leave for 5 minutes. Take out the sea eel out of the pot and place on a tray and place another smaller tray on top for one hour to keep its shape. Note* The sea eel will curl up and lose its shape after boiling, so use the two trays to reshape the eel. Brush and glaze the eel with kabayaki sauce and use a portable flame to torch the eel all over, do this twice. Cut the Eel into half long ways. Mix the egg omellete ingredients in a bowl. Heat a Japanese omellete frypan on medium heat, and pour a thin layer of egg mixture in the pan and add the sea eel. Once the bottom of the egg mixture has set, roll into a log shape form one side to the other. Keep adding thin layers of the egg mixture to make omellete. 4th/5th of January
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