breakfast
33% whipping cream
Eel in a creamy sauce
For the eel cream
For the unagi sauce
Eel
100 g
Sake
100 g
Mirin
100 g
Soy sauce
100 ml
Sugar
15 g
Glucose
50 g
Water
150 ml
For serving
Smoked eel
120 g
Kimchi sesame seeds
1 g
Red rice
10 g
Green onions
5 g
Method of preparation
- For the cream: boil the rice until it reaches a pudding-like consistency, mix with the remaining ingredients, bring to a boil, and blend until smooth.
- For the sauce: simmer all ingredients until thickened, then strain.
- To serve: fry the rice until it resembles popcorn; thinly slice the green onions and soak them in ice water.
- Heat the eel in unagi sauce.
- Arrange on a plate: the eel, with the mousse alongside, and garnish with the rice popcorn and green onions.
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