Bbq Eel Recipe

Time30m

Serves2

smoked unagi, cucumber, saikyo miso egg, sansho pepper, nori

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Ingredients

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1
Prepare the Saikyo Miso Egg
In a bowl, whisk together the saikyo miso and eggs until fully combined. Pour the mixture into a small saucepan over low heat, constantly stirring until it thickens slightly. Remove from heat and let it cool.
2
Prepare the Cucumber
Thinly slice the cucumber into long strips using a mandoline or a sharp knife. Set aside.
3
Assemble the BBQ Eel
On a serving plate, lay the nori sheets flat. Place thin slices of smoked unagi in the center of each nori sheet, then top with cucumber strips and a generous spoonful of the saikyo miso egg.
4
Season and Serve
Sprinkle sansho pepper over the assembled eel and cucumber. Roll the nori sheets gently into sushi rolls or serve flat as is. Cut into bite-sized pieces if rolled. Serve immediately.