1.

For the Wasabi Risotto: Heat the olive oil in a saucepan and sauté the shallots until they are translucent, then add in the rice and mix well. Add the white wine, then leave to simmer until the liquid is reduced. Gradyally add the chicken broth in small amounts, stirring continuously, until the rice is tender outside but still firm inside. Stir in the unsalted butter and season the risotto to taste with wasabi, salt and pepper.

2.

For the Marinated Smoked Eel: Bring the water to 80°C in a saucepan, then add the bonito flakes and remove the saucepan from the stove. Cover with cling flim and set aside to infuse for about 40 minutes. Strain the marinade into an elongated bowl and then add the soy sauce, mirin, rice vinegar and sesame oil. Place the eel fillet in the marinade, cover and set aside in the refrigerator for at least 12 hours. Then remove the eel and smoke for about 4 minutes. Season to taste with sea salt and garnish with sesame seeds, coriander and lime zest. Lightly caramelise with a salamander just before serving.