UNAGI TOFU with Dashi sauce


(20mins) (237.25kcal/992.65kj) (Egg free/ Daily free/ Nuts free)

<serves 4>

  • 1 JFC UNAGI KABAYAKI, cut into 4
  • 350g Tofu (silk), cut into 4 squares
  • 700cc Dashi stock
  • 3/4tsp Salt
  • 2tsp Soy sauce (Usukuchi(light) soy sauce is better)
  • 3tbsp Potato starch
  • 3tbsp Water
  • 1/2tbsp Wasabi
  • 20g Rocket


  1. Heat the Dashi stock in a saucepan, and add salt, soy sauce and tofu. After tofu get warms, transfer tofu to individual serving bowls. (keep dashi stock in a saucepan)
  2. Heat up JFC KABAYAKI UNAGI in accordance with the serving direction (see the eel package). Then place on top of warmed tofu.
  3. Put potato starch and water into small bowl, and mix well. Then add potato starch mixture into dashi stock over the medium heat until it comes to boil. Pour the dashi on top of eel and tofu, and garnish with wasabi and rocket.

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