Recipe midsummer day of the ox yanagawa eel pot of french-inspired

Yanagawa pot of French wind eel

Day n/a of the ox of midseasonAt the time when most you can eat the eel in Japan the shank.You become tired in the eel and prevent the improvement of the eye and life habit illness, the skin and vitamin A and the vitamin E which maintain the hair beautifully are mainly included.The cattail it burns and it is possible to fill up the allowance of vitamin A of adult 1 day with approximately 40g, so is.Together, it is the health food where the burdock makes renewal active, is useful to the decrease of cancellation and cholesterol value of the constipation.The bamboo grass comes and it boils the burdock with the mixed soup and inserts the cattail burning of the eel, just closes super the Yanagawa pot which is completed simply when being busy even, is delightful reshipi with the egg.This Japanese traditional cooking is that affinity is good to also the white wine and the franc span exactly.

Material n/a people) of Yanagawa pot of French wind eel

One procedure of making the Yanagawa pot of French wind eel

Method of making the Yanagawa pot of French wind eel

1:

The burdock drops the mud and washes cleanly, the bamboo grass makes coming.

2:

The water, the liquor and seeing phosphorus, the soy sauce is adjusted.

3:

The salt is added.in this soup but is ready to serve.

4:

to pot soup multiply and place over medium heat to.

5:

after you have added to the boil over medium heat burdock10simmer minutes.

6:

broiled eel3cmto isolate the width.

7:

if you put the eel over medium heat burdock soft boiled3simmer minutes.

8:

when the eggs, hook turn.

9:

ream is on fire is a finished egg.

10:

white wine sprinkled with asagi, please along with a pan ·.