Tapioca Cooked in Eel Stock

Preparation info

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By Peter Gilmore

Published 2014

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  • 1 inner white celery stalk
  • ½ fennel bulb
  • 1 litre (35 fl oz) chicken stock
  • 50 ml ( fl oz) white soy sauce
  • 100 g ( oz) smoked eel, finely sliced
  • ½ garlic clove
  • 10 g ( oz) bonito flakes
  • 5 cm (2 inch) square of kombu
  • 100 g ( oz) tapioca


Roughly chop the vegetables and put them in a large saucepan with the remaining ingredients except the kombu and tapioca. Bring close to boiling point and then reduce to a gentle simmer for 30 minutes. Remove from heat, add the kombu and allow to infuse for 30 minutes. Strain, discarding the solids.

Return the liquid to a clean saucepan and add the tapioca. Bring to the boil, stirring regularly. Reduce to a rapid simmer and cook, stirring regularly to prevent the tapioca from catching, for 10 minutes or until you notice only a small dot of starch in the middle of the tapioca: the outside will be translucent. Pour the tapioca into a sieve and briefly drain then pour the tapioca out onto a flat tray to cool. Refrigerate in an airtight container until required.