UNA- TAMADON (GRILLED EEL WITH EGG) This is a delicious and healthy quick to prepare meal that is easily put together with a few ingredients which makes it excellent for a busy week night dinner. Unagi is rich in vitamin A and E, and Omega-3 fatty acids. In Japan unagi is eaten all year round although it is particularly consumed in the summer months as it is believed to help one stay cool and restore one’s energy during the hot summer days. SGFRESHMART’s unagi kabayaki is pre-cooked and sliced for convenience. It is kept fresh in a vacuum-sealed package and frozen until you are ready to enjoy it. Ingredients (Serves 2) Directions 1 pack of SGFRESHMART unagi 1. make the dashi stock in a small pot or pan by combining kabayaki thawed the dashi granules and water and bring to a boil using 2 teaspoons dashi granules * medium heat 300 ml water 2. when the granules have dissolved, add in the onions, 2 teaspoons soy sauce soy sauce and mirin. Let it cook till the onions are soft and 2 teaspoons mirin * transparent half a medium onion sliced 3. put the unagi into the pot/pan and return the stock to 3 eggs beaten boil for 2 minutes 2 bowls of cooked rice 4. pour the beaten eggs into the pot/pan, around the 1 small zucchini, sliced unagi. Do not stir until the eggs begin to set spring onions and seaweed for garnish (optional) 5. Once the eggs are about 80% set, turn off the heat. pickled ginger (optional) Divide into 2 portions and pour over the rice. Add the may be found in the japanese food section of most major zucchini and garnish (if using) into each bowl supermarkets 6. serve with pickled ginger.