Eel and Burdock in Egg Soup

Eel and burdock make for a delicious pair.

Cooking time
20 minutes
Calories
233kcal
Sodium
0.8g
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

1 skewer

1

1

1/2 bundle

3

a dash

(A)

2 tbsp

2 tbsp

2 tbsp

1 tsp

1 tsp

Directions

  1. Divide the broiled eel into 1 cm (0.5 in) wide pieces.
  2. Chop up the burdock and rinse.
  3. Thinly slice the welsh onion diagonally.
  4. Cut the honeywort into 3 cm (1-1.5 in) pieces.
  5. Spread out (2) and (3) in a pot and place the eel on top. Pour in (A) and 1/2 cup water, boil a little. Scatter in honeywort, pour in a beaten egg from the edge of the pot. Turn off heat when egg is half cooked.
  6. Sprinkle on pepper directly before eating.