Simmered Unagi and Onion with Eggs

Ingredients:

• 1 package unagi-no-kabayaki (glaze-grilled unagi)
• 1 small onion, sliced into 1/4-inch-thick wedges
• 2 eggs, beaten
• 1/2 cup dashi soup
• 1 Tbsp sake rice wine
• 1 Tbsp soy sauce
• 1 Tbsp mirin

Preparation:

If you are using frozen unagi, defrost them in the refrigerator. Cut into about 1-inch-thick pieces. Put dashi soup, sake, soy sauce, and mirin in a medium pan and heat. Add onion slices and simmer on low heat for a few minutes or until softened. Add unagi pieces and simmer until heated. Bring the soup to a boil on medium heat. Pour eggs over unagi and onion. Cover with a lid and turn the heat down. Turn off the heat when eggs are cooked as you like.
*makes 2 servings.

 

recipe details:

This dish is called unagi no tamagotoji, and is a common unagi (fresh water eel) dish in Japan.