Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 15 min total55 min hands-onServes 2Hard
16 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDTiger prawn and eel with ripe mango inside black rice, unagi sauce poured over and toasted almond flakes on top.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Sushi rice000 g
Cuttlefish ink000 g
Nori000 g
Tiger prawns000 g
Smoked eel, kabayaki000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Mango ripeness: the press test, and what to do with a soft one
Lining up prawn, eel and mango so every slice shows all three
Skewering prawns straight for the poach
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 21 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: keeping mango and prawn in line so every slice shows both — step 13 of 21.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Yevhen Tkachenko watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Mango cut to the width of the prawn, exactly
Unagi sauce warmed, not hot
Almonds on last, after the sauce
Prawn poaching time and how ripe the mango can be before it slides out of the roll.
Written by Yevhen Tkachenko. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
184 people cooked it, 95% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 16 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
