Nihonbashi Unagi

Nihonbashi Unagi is a deliciously smoky and savory grilled eel dish that embodies the essence of traditional Japanese cuisine. This Paleo version highlights the natural flavors of the eel while being free from refined sugars and grains.

Ingredients

• Unagi (grilled eel) - 300 grams
• Coconut aminos - 60 ml
• Mirin (Paleo-friendly) - 30 ml
• Ginger (fresh, grated) - 1 tablespoon
• Garlic (minced) - 1 clove
• Sesame oil - 1 tablespoon
• Green onions (sliced) - 2 stalks
• Cauliflower rice - 200 grams
• Sea salt - to taste
• Black sesame seeds - 1 tablespoon

Steps

1. Prepare the cauliflower rice by pulsing the cauliflower florets in a food processor until they resemble rice grains. Set aside.
2. In a bowl, mix together coconut aminos, mirin, grated ginger, minced garlic, and sesame oil to create the marinade.
3. Place the grilled eel in the marinade and allow it to soak for about 10 minutes.
4. Heat a skillet over medium heat and add the cauliflower rice. Season with sea salt and sauté for about 5-7 minutes until tender. Remove from heat and keep warm.
5. In the same skillet, remove the eel from the marinade and grill it for about 2-3 minutes on each side until heated through and slightly caramelized.
6. To serve, place the cauliflower rice on plates, top with the grilled eel, and garnish with sliced green onions and black sesame seeds.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Water: 0.3 L

Health Benefits

• High in Omega-3 fatty acids, promoting heart health.
• Rich in protein, aiding muscle repair and growth.

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