Unagi and Vegetable in Dashi jelly


(prep20mins/cooling1hour)(122kcal/510.5kj)(Egg free/ Daily free/Nuts free)

<serves 4>

  • 1/2 JFC UNAGI KABAYAKI, cut into 1cm x 3cm stripes
  • 760ml Dashi stock
  • 2tsp Soy sauce (Usukuchi(light) soy sauce is better)
  • 1tsp Salt
  • 20g Gelatine powder
  • 2tbsp Water
  • 8 Grape tomato
  • 80g Edamame (out of pods)


  1. put Gelatine powder and water in a small bowl and mix well.
  2. Pour Dashi stock into a sauce pan, add soy sauce and salt then put on medium heat. Add gelatin, stir until melted then turn off the heat.
  3. Pour the mixture into glass of your choice, then put eel, tomato and edamame.
  4. Leave in the fridge for 1-2 hours until jelly get set.

Cooking Report

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