Chef’s recipe: Grilled eel with vegetables baked in foil

Preparation

1. Defrost the Unagi. Remove from the package (with all the sauce) and cut the Unagi in to pieces.
2. Cut the eggplant in half and cut up in slices. Also cut up the mushroom and shiitake.
3. Put the pieces of eggplant on a piece of foil and add the mushroom and shiitake. And pour the soy oil over the vegetables. Add the Unagi and mini asparagus on top. Add a top layer of foil over the Unagi.
4. Bake in the oven on 240 degrees for around 15 minutes. (If your oven doesn’t reach 240 degrees, try 220 degrees for a little longer)
5. Garnish with chopped up spring onion.