- Preheat the oven to 375°F (approximately 190°C).
- Soak the lasagna sheets in water for 15 minutes (it’s okay to soak longer).
- Have a large frying pan, heat cooking oil in a large frying pan, sauté Japanese eggplant, and sliced eel fillet.
- Once the eggplant is tender, add Sriracha hot chili sauce, tomato sauce, garlic, pepper, , salt and mix well.
- Paste the sauce and adjust the seasoning with salt and pepper.
- Grease the inside of a baking dish with cooking oil.
- Remove the soaked lasagna sheets from water.
- Spread a generous layer of prepared sauce on the bottom of the baking dish.
- Layer lasagna sheets, sauce, and shredded cheese in that order.
- Cover the baking dish with aluminum foil.
- Bake at 375°F for 25 minutes.
- Remove from the oven and let it rest for about 15 minutes before cutting (be careful as cutting immediately may cause it to lose shape).
- Serve in dishes and enjoy!
Spicy Eel-a-licious Lasagna
Yield
4
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
60 minutes
ingredients
6 sheets lasagna sheets
8 ounce Shredded cheese
*baking dish – 14cm×23cm (1.5litter)
Salt
Pepper
1 Japanese eggplant
0.3 ounce Garlic
1 Eel fillet (unagi kabayaki)
2 tablespoons of Kikkoman®Sesame Oil
2 tablespoons of Kikkoman®Sriracha Hot Chili Sauce
23-ounce Tomato sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
