Unadon - Note by Note Style

Ingredients

In this Note by Note adaptation, the traditional Unadon is transformed into a cutting-edge culinary creation. The eel is transformed into gelatinous pearls, and the sauce is turned into a velvety foam. The dish is deconstructed and reconstructed using molecular techniques, resulting in a unique and innovative interpretation of the original. We alse have the original recipe for Unadon, so you can check it out.

• 200g (7 oz) eel fillets 200g (7 oz) eel fillets
• 500ml (2 cups) water 500ml (2 cups) water
• 10g (0.35 oz) agar-agar powder 10g (0.35 oz) agar-agar powder
• 100ml (1/2 cup) soy sauce 100ml (1/2 cup) soy sauce
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 10g (0.35 oz) ginger, grated 10g (0.35 oz) ginger, grated
• 200g (1 cup) sushi rice 200g (1 cup) sushi rice
• 300ml (1 1/4 cups) water 300ml (1 1/4 cups) water
• Salt, to taste Salt, to taste
• Nori seaweed, for garnish Nori seaweed, for garnish
• Fresh chives, chopped, for garnish Fresh chives, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 15g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, bring the water to a boil. Add the agar-agar powder and stir until dissolved. Remove from heat and let it cool slightly.
2. 2.
   Cut the eel fillets into small pieces and place them in the agar-agar mixture. Allow it to set in the refrigerator for about 1 hour.
3. 3.
   In another saucepan, combine the soy sauce, sugar, and grated ginger. Bring to a simmer over medium heat and cook until the sugar has dissolved. Remove from heat and let it cool.
4. 4.
   Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or saucepan, combine the rice and water. Cook according to the manufacturer's instructions or until the rice is tender.
5. 5.
   Once the rice is cooked, season it with salt to taste.
6. 6.
   Remove the eel from the agar-agar mixture and gently pat dry with a paper towel.
7. 7.
   To serve, place a portion of the seasoned rice in a bowl. Top with the eel pearls and drizzle with the soy sauce mixture. Garnish with nori seaweed and fresh chives.

Treat your ingredients with care...

• Eel — Ensure the eel fillets are fresh and of high quality for the best flavor and texture.
• Agar-agar powder — Follow the instructions on the packaging for the correct usage and proportions.
• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking for fluffy and separate grains.
• Nori seaweed — Toast the nori sheets lightly over an open flame for added flavor and crispness.
• Fresh chives — Finely chop the chives just before serving to retain their vibrant color and fresh taste.

Tips & Tricks

• Experiment with different flavors by adding a touch of wasabi or a sprinkle of sesame seeds.
• For a smoky twist, lightly grill the eel pearls before serving.
• If agar-agar powder is not available, you can use gelatin as a substitute.
• Adjust the sweetness of the sauce according to your preference by adding more or less sugar.
• Serve the Unadon with a side of pickled ginger to cleanse the palate between bites.

Serving advice

Serve the Note by Note Unadon in individual bowls, allowing each guest to savor the intricate composition. Garnish with additional nori seaweed and fresh chives for an elegant presentation.

Presentation advice

Create an artistic arrangement by placing the eel pearls on top of the rice in a visually appealing pattern. Drizzle the soy sauce foam around the pearls and garnish with a sprinkle of toasted sesame seeds for an added touch of sophistication.