This recipe, adapted from a dish by chef Masayasa Yonemura from his one Michelin-starred Yonemura Gion restaurant in Kyoto, comfortably straddles both Western and Japanese cuisine for a playful interpretation of a piece of eel nigiri sushi.






Skill level

Average: 3.8 (9 votes)


  • 4 x 5 cm-long eel fillet pieces, de-boned and skin removed
  • 4 small 1 cm-thick slices foie gras
  • 4 large broad bean pods
  • ⅓ cup (80ml) pouring cream
  • ⅓ cup (80ml) red wine veal jus
  • 1 tsp ground sansho pepper (see note)
  • finely shredded nori, to serve

70% cooked rice

  • 1 cup short-grain sushi rice (koshihikari)
  • 500 ml (2 cups) court bouillon or chicken stock, plus 125 ml (½ cup) extra

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the 70% cooked rice, wash the rice well and transfer to a small saucepan. Pour over the court bouillon and bring to a fast boil, uncovered, for 5 minutes. Reduce the heat to very low, cover with a tight lid and steam for a further 5 minutes. Remove from the heat and keep covered until ready to use.

Steam the eel over medium heat for 10 minutes or until cooked through and tender. Remove from the steamer and rest for 5 minutes. Use a blowtorch to toast the eel well. Keep warm in the oven until ready to serve.

Sear the foie gras slices in a hot, lightly oiled frying pan until crisp on both sides. Keep warm with the eel in the oven.

Remove the broad beans from their pods and boil in unsalted water for 3-5 minutes or until just tender. Squeeze each bright green bean from its green-grey skin by squeezing between your thumb and forefinger.

Add 1 cup of the 70% cooked rice to a small frying pan and add the extra ½ cup court bouillon. Stir over medium heat for 2-3 minutes or until rice absorbs the liquid. Add the cream and broad beans and stir to a loose “risotto”.

Place a couple of spoons of the “risotto” in a serving dish. Top with the foie gras, then cover the foie gras with the eel. Nappé (lightly cover) the eel with the sweet red wine veal jus, and sprinkle with sansho pepper. Top with the finely shredded nori and serve.



• Ground sansho pepper is available from Japanese grocers.