By using seed mustard as a sauce, we were able to enhance the spicy and savory taste of the eel without using soy sauce or salt, and we were able to reduce sodium intake by boiling the eel instead of cooking it.
Calories
129kcal
Carbs
3.9g
Protein
15.2g
Fat
5.9g
Sodium
155.2mg
Ingredients
Main
Others
Eel 250g, Onion 70g, Whole Ginger 20g, Candied Ginger 15g Sauce : Whole Grain Mustard 15g, Whole Sesame 5g, Plum Syrup 15g
Finding these ingredients in the US
- Plum SyrupKorean green-plum syrup (maesil-cheong), from Korean markets or online. A little honey plus a splash of rice vinegar is the usual stand-in.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Marinate the eel in ginger syrup for about 20 minutes.
🔍Julienne the ginger and onion very thin and soak in cold water to remove the sharpness.
🔍Make the sauce with the sauce ingredients.
🔍Lay the julienned onion and ginger in a pot and steam the eel without added moisture.
🔍Plate the steamed eel and top with onion and julienned ginger, and finish with sauce.