Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Pike Eel Soup with Summer Vegetables

Name: Pike Eel Soup with Summer Vegetables (Hamo nimonowan)
Yield: serves 4
Cuisine: Japan
Ingredients: 8 leaves tsuruna (New Zealand spinach) (a leafy green vegetable similar to spinach); 0.7 g salt; 10 ml light soy sauce; 4 pike eel fillets, approx. 15 g each; 480 ml ichiban dashi; niban dashi, as needed; Kuzu (arrowroot) starch, as needed; 1 greenyuzu (Japanese citron); 1 aubergine

Hamo nimonowan

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

4 pike eel fillets, approx. 15 g each
1 aubergine
8</

Asia
Japan
Fish course
Pescatarian
Soup
Summer

Method

Open up the eel and remove its bone with a knife. Sprinkle a little salt onto the skin side of the pike eel and leave to one side.
Grill the aubergines, peel off their skins and cut into bite-size pieces. Boil in niban dashi, with a small quantity of light soy sauce. Blanch the tsuruna and cool under running water.
Dust