When the very hot days of summer come, the Japanese consume a lot of eel for the stamina they are losing through the enormous amount of sweat.
The Missus thought it was about time to take care of my stamina!
The accompaniment cosisted of boiled egg later marinated in soy sauce and sprinkled with black sesame seeds, home-made pickled mini-melons and local tomatoes (the yellow ones from Shizuoka City, and the red ones from Kakegawa City)
The Missus had bought the broiled eels the day before. The technique is to “soften” them with tea, before putting on top of steamed rice with chopped shiso/perilla leaves, home-made cucumber pickles and white sesame seeds.
The salad was marinated vegetables. The Missus first grilled the aubergines/egg plants, sof red pimento and okra and the marinated them (secret…) in the fridge overnight.
As I know that she has made a big batch them, I’ looking forward to eat more tonight with some cold sake!
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SHIZUOKA GOURMET 
Eel for Stamina…Got it! The eel looks delicious. What exactly is the process of “softening” with tea?
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The eels are bought already cooked and are a bit harder than if they were freshly broiled, which is very natural.
The Japanese like them very soft, hence the process!
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have never tried eel, what it is looks like?
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Well, well,…
Actually they eat oil-pickled eel in Central Europe.
The Japanese style is very soft and tasty because of the sauce!
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I love eel. This looks delicious.
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Cheers, my friend!
It’s all the Missus’ work!
Best regards,
Robert-Gilles
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You are a lucky man. Sounds so refreshing.
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Dear Mel!
Tell the Missus!LOL
Robert-Gilles
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I’ve had eel several times on sushi and rice bowls, but they were always the teriyaki version. I like the ida of using the tea.
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Actually you could create o-cha-zuke by first putting the eel on top of a bowl of rice and add plenty of hot green tea!
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