Chef’s Recipe: Anago Nitsuke

Preparation

1. Remove the Anago from the packaging, allow the fish to thaw completely outside the fridge.
2. Remove the large bones.
3. Pour boiling water over the Anago and leave it for a few seconds.
4. Pat the Anago dry with kitchen paper.
5. Add 400 ml water, 1 g dashi powder, 15 g sugar, 20 ml sake, 20 ml soy sauce and 10 g (fresh) ginger to a pan.
6. Cut the Anago in half and add to the pan.
7. Cut a piece of baking paper the size of the pan and cover all the ingredients with it. In order to let the hot air out, cut a small circle in the middle of the baking paper.
8. Leave to cook on a medium heat for about 15-20 minutes. If the sauce is boiling heavily, turn the heat down a little.