unagi pasta recipe | Eelpro

Dinner is tired of fast food, might as well do a bit of change, a pasta, a section of eel, with green when vegetables, life, as far as possible to lead a bit more delicate. Pasta, grilled unagi, and cream are all classics that make people wonder just by name. Delicious noodles and tender grilled unagi, wrapped in a variety of fresh and rich sauces, with a wonderful mouthfeel of bouncy teeth, make every foodie eat from ear to ear. In fact, it is not difficult to do, interested friends can try oh!

Ingredients for unagi pasta 

Ingredients : unagi kabayaki 100g, pasta 100g, onion, garlic, broccoli, mushrooms, cream 80ml, pure milk 50ml, freshly ground black pepper, salt, olive oil.

How to make unagi pasta

Step 1 : Wash the blue flowers and break them into small ones, cut mushrooms into slices, cut Onions into small cubes, cut garlic into pieces, and cut defrosted eels into bite-sized chunks for reserve;

Step 2 : Cook the pasta in boiling water with a few drops of olive oil and a pinch of salt for about 8 minutes (according to the time on the package).

Step 3 : remove the cooked pasta, drain the water into a large bowl, and then drop some olive oil and mix well to prevent adhesion;

Step 4 : Put the cut broccoli flowers into the pot and blanch them for about 10 seconds.

Step 5 : heat the pot with olive oil, first cut small pieces of unagi into a small fire slowly fry, put out for later use;

Step 6 : Add garlic and onion in the remaining oil and stir fry until the color changes, then add mushrooms and stir fry until soft;

Step 7 :  Add the milk and cream, cook until the cream thickens, then add the cooked pasta and mix well.

Step 8 : Add half of the fried eel and broccoli, add a little salt according to personal taste, quickly stir fry well;

Step 9 :  After the water has dried, place in a pan and sprinkle with a small amount of freshly ground black pepper. Sprinkle with the remaining unagi pieces and broccoli flowers.

TIPS : Swap the cream for a black pepper sauce for salty eel and pepper pasta

Fresh grilled eels lie quietly around the smooth pasta, cradled in a thick creamy bechause sauce, carefully rolled up with a fork, and slurped in an ample amount of sauce, satisfying.