Eel and Burdock in Egg Soup

Eel and Burdock in Egg Soup

Eel and burdock make for a delicious pair.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


a dash


1 tsp


  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.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.


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