Pike Eel Soup with Summer Vegetables

Hamo nimonowan

Preparation info
  • serves


    • Difficulty


Appears in

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

Published 2009

  • About


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


  1. 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.
  2. 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.
  3. Dust