Unagi is braised freshwater eel, a fatty fish with a satisfyingly firm texture, making it a perfect filling for dumplings. A clear fish broth made from simmering salmon bones in ichiban dashi complements these tasty morsels.
Add the dashi and salmon bones to a suitably sized saucepan and place over a medium heat.
Once bubbles start appearing, cover and reduce the heat to low. Maintain this low simmer for 40 minutes.
Remove the salmon bones and strain the broth through a fine strainer or muslin.
Add the fish sauce, stir, and taste. Add salt if you think it is necessary.
Unagi dumplings
Dice the eel into small pieces (5x5mm or thereabouts)
Mix in the diced chives.
Place about 1/2 Tbsp of diced eel in the middle of a gyoza wrapper and wrap according to your preference. I used a “rose bud” wrap, as described here…
Place the dumplings in a steamer and steam for 10 minutes. Be sure to use slices of carrot or pieces of baking paper between the dumplings and the steamer to avoid sticking.
Plating
Place some dumplings in a bowl, pour in some salmon bone broth, and top with some katsuobushi and chives.