Elevate supermarket unagi (grilled eel) to an authentic Italian dish! Chef Hidaka teaches you how to make an exquisite pasta dish infused with the aromas of mint and black pepper. Experience surprising deliciousness with simple tricks. Create a special plate with easy-to-find ingredients.
Ingredients
Main Ingredients (1 serving)
- Unagi (grilled eel) 1 pack
- Spaghetti 90g
- Mint 1/3 bunch
Seasonings
- Salt (to taste)
- Pepper (to taste)
- Black Peppercorns (a very generous amount)
- Olive Oil 2 tbsp
Steps
- Warm the Unagi (grilled eel) in a hot water bath.
- Bring a pot of generously salted water to a boil and cook the Spaghetti for 1 minute less than the package instructions.
- Finely crush the black peppercorns evenly using a mortar and pestle or the bottom of a pan. This is the key! Freshly crushed pepper releases a strong aroma and a mild spiciness, allowing you to use it generously.
- Remove the thick stems from the mint and tear the leaves boldly by hand. This is the key! Adding a surprisingly large amount as a garnish will bring out the best of the mint's flavor.
- Cut the warmed Unagi (grilled eel) into bite-sized pieces.
- In a bowl, combine the cut Unagi (grilled eel) with its accompanying sauce and 2 tbsp of Olive Oil. Lightly mash and mix.
- Add the cooked Spaghetti to the bowl and toss well to combine.
- Plate the pasta and generously sprinkle with the crushed black pepper and torn mint. Mix everything on your plate before eating.
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