Another dish of hamo, the long Summer eel. This time it’s prepared like unagi eel, grilled and lackered in a brown sauce. It’s called kabayaki.
It is said that kabayaki fish is a good dish for the hottest days of Summer, like now.
The fish, prepared not by me…
Raw with first layer of sauce.
I am not sure it’s the traditional way. The addition of miso is not usual and the sake should be mixed to the sauce. And I add starch because I use less sugar. Well, it’smy “special kabayaki”.
For the sauce : I prepare a little caramel, add in soy sauce, mirin, water, bring to a boil, then cornstarch, then simmer a while, then hatcho miso.
Grilling : I paint the fish both sides with sauce. Grill softly in oven toaster. Paint with sake. Re-grill. A layer of sauce. Re-grill. A layer of sake.
Served hot with roughly ground sansho pepper.
Rice. With this weather, it germinates overnight.
Can you see the small germs ?
hatsuga genmai (healthy rice)
Soy bean sprouts (they need to be boiled, never eat raw soy). Goya bitter squash, salted.
The small leaves : kaiware daikon. Sprouted seeds of daikon radish.
They sprouted in 3 days (versus 10 in average). Crazy !
I recycle the boxes of herbs. I soaked the seeds 2 hours, then laid them on wet kitchen paper. Kept 2 days in a dark room till I got the whitish leaves.
After 1 more day near the window. It’s already ready to eat.