‘Kabayaki’ Eel Rice

Name: ‘Kabayaki’ Eel Rice
Total time: 2400 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 2 tablespoons Soy Sauce; 2 tablespoons Mirin; 1/2 tablespoon Sugar; 1 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi; 1 fillet Kabayaki’ Eel *about 200g; Toasted Sesame Seeds, Toasted Nori, Spring Onion, etc. for topping

Hiroko Liston @hirokoliston

Melbourne, Australia

I bought frozen ‘Kabayaki’ Eel from an Asian grocer the other day. The fillet of Eel was grilled and seasoned. It was quite pricey and I bought just 1 fillet, that was NOT enough for whole family. I tried to make ‘Mazegohan’. ‘Mazegohan’ is a Japanese dish of Rice. Rice and other ingredients are cooked separately and mixed together after they are cooked. I mixed the ‘Kabayaki’ Eel with ‘Soy Sauce Rice’, to which I added Sugar for extra sweetness. This ‘Kabayaki Eel Rice’ was delicious and four of us could enjoy it.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 Servings

2 cups(*180ml cup) Japanese Short Grain Rice
2 tablespoonsSoy Sauce
2 tablespoonsMirin
1/2 tablespoonSugar
1 teaspoonDashi Powder *I used Kombu (Kelp) Dashi
1fillet Kabayaki’ Eel *about 200g
Toasted Sesame Seeds, Toasted Nori, Spring Onion, etc. for topping

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Steps

40 minutes

1

Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder, Soy Sauce, Mirin and Sugar, and gently stir.
2

Press ‘COOK’ button to start cooking.
3

Cut 'Kabayaki’ Eel into 1-2cm wide pieces. I recommend to remove the slimy sauce on the Eel before you cut it, but it’s your choice. You can add the Eel with the sauce.
4

When the rice is cooked OR nearly cooked, place the Eel pieces on the rice, close the lid, and let them steamed for 10 to 15 minutes.
5

Mix gently. Sprinkle with some Toasted Sesame Seeds, shredded Nori, finely chopped Spring Onion, etc. and enjoy.