Edibles | Risotto with Smoked Eel and Poached Egg

After noticing how much Arborio rice I had that needed to be used up soon, I finally found a recipe that didn't have the usual creaminess but still used what I have in the pantry! Definitely give the below recipe a try (adjustments made) if you are looking for a less creamy and more healthy version of risottos!

3 cups dashi (made with dashi powder)
1 tbsp butter
1/4 onion
3 cloves garlic
1 cup Arborio rice
2 tbsp cooking sake
2 tbsp dried wakame
2 poached eggs
pepper to taste
frozen smoked eel

cook the stock with the dashi power and water (usually I put about 1/2 tbsp per cup of water)
add the dried wakame to the dashi stock and cook for about 7 minutes
heat the oil and 1 tbsp butter and add the garlic and onion
cook until translucent
add the rice to the garlic and onion and stir until all the rice grains also look translucent (about 3 minutes)
add the sake to the rice and stir until absorbed
next add the dashi stock with wakame in spoonfuls to the mixture (only add the next spoonful when the previous spoonful is completely absorbed by the rice)
slowly add in the dashi stock along with the wakame and stir occasionally
once you have finished cooking all the dashi stock, add 1 tbsp of butter to the rice and stir until the butter is completely melted

smoked eel
buy frozen smoked eel from the store and microwave about 10 minutes (medium high heat) until cooked
cut the eel into small slices to add onto the rice

poached egg (see below link for poached egg recipe)

add 1 - 2 spoonfuls of rice topped with the smoked eel and then the egg
sprinkle with pepper as necessary

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