Crunchy tea-smoked eel rolls from The Mission Chinese Food Cookbook (page 80) by Danny Bowien and Chris Ying
- soy sauce
- rice flour
- hoisin sauce
- chicken stock
- tapioca starch
- jasmine rice
- cornflakes
- Lapsang Souchong tea
- Chinese celery
- sansho powder
- smoked ham hocks
- micro shiso leaves
- precooked unagi
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.