Pike Eel Soup with Summer Vegetables

Hamo nimonowan


Preparation info

  • Difficulty


  • serves


Appears in

Dashi and Umami

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

Published 2009

  • About


  • 4 pike eel fillets, approx. 15 g each
  • 1 aubergine
  • 8 leaves tsuruna (New Zealand spinach) (a leafy green vegetable similar to spinach)
  • 1 greenyuzu (Japanese citron)
  • Kuzu (arrowroot) starch, as needed
  • niban dashi, as needed

    For the stock

  • 480 ml ichiban dashi
  • 10 ml light soy sauce
  • 0.7 g salt


  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 (l) with kuzu powder using a brush. Then cook in niban dashi for around 1 minute.
  4. Make the stock by adding light soy sauce and salt to the ichiban dashi.
  5. Place the pike eel, aubergine and tsuruna in a dish, garnish with the yuzu peel and pour boiling stock over the top.