Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth
COOKING INGREDIENTS
FREE
Ingredients
- Serves 1
- Cost: ¥900
- Cooking time: 1 hr
- Cooks: 1
- Matsushima conger eel, yoro-steamed, with zunda edamame silk sauce, serves 4
Conger eel
200–300 g
Chinese yam
100 g
Egg white
15 g
Burdock root
50 g
Potato starch, salt, light soy sauce, mirin
to taste, each
Edamame
150–200 g
Yellow yuzu, grilled plum, Japanese parsley, red-and-white plum
to taste, each
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COMMENT
This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel from Matsushima, steamed yōrō-style with grated mountain yam — a wish for long life — to give it a fluffy texture. For the soup base, I use zunda (Miyagi's famous mashed edamame), straining it carefully so it becomes smooth on the palate, letting the aroma and flavor of the zunda come through. Zōni is the typical New Year's soup, but I wanted to offer a new way of eating Miyagi's signature ingredients.
I devised this dish with the hope that the new year would bring good omens, using ingredients from Date and Miyagi, wishing happiness upon everyone.
Method
Method
●For the Matsushima conger eel yōrō-mushi: salt the conger eel to remove the sliminess, then butterfly it open along the back, score the bones, and shape it into a tube. Peel the Chinese yam and grate it. Boil the burdock root until tender and cut it into small dice.
Put the grated Chinese yam and burdock in a bowl, season with whipped egg white, potato starch, salt, light soy sauce, and mirin, put it in a piping bag, and fill the tubed conger eel with it. Arrange on a tray lined with kombu, sprinkle with sake, steam at 85°C for 10 to 15 minutes, and lift out.
●For the zunda habutae-style broth: boil the edamame and remove the beans, grind them in a mortar, strain through a fine sieve, and finish smooth. Add the strained edamame to the dashi and season.
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