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Unagi No Foie Gras Tsutsumi Age
Serves 1
150g unagi
100g foie gras
1 egg
150g breadcrumbs
100g flour
Salt, Pepper
Season foie gras with salt and pepper. Cut unagi into two pieces. Sandwich foie gras between the unagi pieces. Dredge with flour and egg and then coat with breadcrumbs.
Heat cooking oil till very hot and deepfry unagi until golden brown. Cut into four pieces and serve.
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