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Food fanatics
The challenge: to make a dish using Banjo wasabi products and eel sauce!
Simmered eel and eggplant, wasabi valley style
With his trip to the wasabi valleys fresh in his mind, Chef Umehara created a wonderful recipe for us. If you use commercially available grilled eel, it is surprisingly easy to make!
This special sauce, made by adding a good helping of Banjo fresh wasabi to a watercress and cucumber pesto, has a refreshing taste that adds a waterside freshness to the taste of the rich eel.
Ingredients (4 servings)
· Commercially available grilled white eel1 tail
(if you use kabayaki eel, wash with hot water to remove the sauce).
Cut into 3cm widths
· Eggplant1 (cut into 1cm widths)
Wasabi sauce
· Banjo's "Mazuma Kizami Stem Wasabi"2 tablespoons· Cucumber2 small/ 1 large
Herbs
· Mitsuba or shiso leaves2 bundles· knotweed or fennelas needed
Instructions:
1. Add water to an earthenware pot and boil the rice.
2. Wash the herbs carefully and chop coarsely.
3. Cut up the watercress, place in a mortar and make into a paste. Add grated cucumber and add the “Mazuma Kizami Stem Wasabi" to make the wasabi pesto sauce.
4. Put some oil in a frying pan and fry the eel and eggplant. Add Banjo's "Kabayaki Sauce", reduce slightly, and then simmer.
5. Trickle the wasabi pesto sauce (3) on top of the cooked rice, together with the eel/eggplant broth (4), add the chopped herbs, then put the lid on and steam for a short time.
6. Remove the lid and mix everything together thoroughly.
7. If a little rice is left at the end, you can make a delicious "ochazuke"
