Eel, Avocado and Monkfish Liver Inari うなぎ、アボカドとアンコウ肝稲荷

How to make Eel, Avocado and Monkfish Liver Inari Recipe - In this sophisticated dish, flavorful eel (unagi) is topped wit h monkfish liver (ankimo) and black tobiko. Monkfish liver is a Japanese delicacy; it can be replaced with goose liver.

MAKES 4 PIECES

Ingredients
2 ounces (60 grams) cooked eel
1¾ ounces (50 grams) monkfish liver
1 tablespoon teriyaki sauce, plus more for serving
1⁄8 avocado, diced
2 whole inari (deep-fried tofu pockets)
½ cup sushi rice
½ teaspoon black tobiko (flying fish roe), for garnish
Finely sliced scallions, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving

Method:

1. Cut the eel into cubes (Fig. a).

2. Preheat the oven to grill.

3. Dice the monkfish liver and place on a small baking dish. Pour the teriyaki sauce on top and cook for about 2 minutes, until brown.

4. In a bowl, combine the avocado, eel and cooked monkfish liver.

5. Place the inari on your cutting board and roll a chopstick back and forth on top of the inari to loosen it (Fig. b).

6. Cut the inari in half and open each side. Gently stuff about 2 tablespoons of rice into each half (Fig. c).

7. Flatten the top of the rice with your fingers (Fig. d).

8. Arrange the eel mixture evenly on top of the rice, and top with the black tobiko and scallions. Serve with teriyaki sauce, wasabi and gari.

Eel, Avocado and Monkfish Liver Inari うなぎ、アボカドとアンコウ肝稲荷