Vegetarian Grilled Eel (Imitated food)
Vegetarian Grilled Eel (Imitated food)

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegetarian grilled eel (imitated food). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegetarian Grilled Eel (Imitated food) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Vegetarian Grilled Eel (Imitated food) is something which I’ve loved my whole life. They’re nice and they look wonderful.

They first steam the eel, and then grill it, and serve it in the lacquered box the traditional Japanese way. I've had unagi before, but nothing compared to this unagi. Insanely Delicious Grilled Eel in South Korea!

To get started with this recipe, we must first prepare a few components. You can cook vegetarian grilled eel (imitated food) using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Grilled Eel (Imitated food):
  1. Make ready 130 g polenta
  2. Take 390 g water
  3. Take 200 g butter
  4. Take 6 pice mushroom
  5. Make ready 1 sheet kelp
  6. Take 1 sheet seaweed
  7. Take 100 g starch
  8. Make ready 100 g flour
  9. Make ready 100 g cold water
  10. Prepare 300 g soy source
  11. Make ready 100 g sugar
  12. Take 30 g sesame oil

Grilled Eggplant and Roasted Red Pepper Sandwich with Halloumi. closetcooking.com. Expand your summer grilling menu beyond burgers and hot dogs with these veggie-only main dishes and sides. When it comes to grilling vegetarian, there's more than just veggie burgers. There are so many great vegetarian and vegan options that you can throw on the grill other than a patty.

Instructions to make Vegetarian Grilled Eel (Imitated food):
  1. Put polenta and water in a pan and cook for 30 min.
  2. Cool down polenta for 30 min. Use a knife to shape polenta in a shape of eel.
  3. Cut kelp and seaweed to a same shape with polenta.
  4. Slice mushroom in 4mm thickness.
  5. Mix starch, flour and cold water to make a paste.
  6. Make a layer of seaweed, kelp, mushroom, polenta in corresponding order by using starch and flour paste as a glue between each layer to make a layered chunk.
  7. Fry the layered chunk with butter with seaweed at the bottom side for few minutes on a pan. All layer will stick together in one piece.
  8. Mix soy source, sugar and sesame oil to make a sweet sauce.
  9. Heat the oven to 180C with using only top heater. Place the layered chunk in the oven close to top heater with seaweed at the bottom side. (The polenta in this picture was taken in a different day and not shaped)
  10. Put few spoon of sweet source on layered chunk and heat for few minutes to dry sweet source in the oven. Repeat this until you use all the source.
  11. Decorate on a dish.

From tofu to cheese to fruit, there are plenty of ideas for what to grill for a fantastic meatless cookout—beyond just. What a year it has been! Plenty of excitement, plenty of MAKAN and also plenty of travel! We know y'all have been asking for. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels.

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