‘Kabayaki’ Eel Rice Bowl

Name: ‘Kabayaki’ Eel Rice Bowl
Total time: 900 s
Yield: 1 to 2 Servings
Cuisine: British
Ingredients: 1-2 fillets ‘Kabayaki’ Eel *100 to 150g per serving, thawed if frozen; 1 tablespoon Sake (Rice Wine); 1-2 servings warm Cooked Rice; Ground Sanshō Pepper *optional; 1 tablespoon Sugar; 1 tablespoon Mirin; 1 tablespoon Sake (Rice Wine); 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

Have you tried ‘Kabayaki’ Eel on Rice when you visited Japan and enjoyed it? You can easily enjoy the dish at home. In Melbourne where I live, I use Frozen ‘Kabayaki’ Eel that is often named Roasted Eel OR Grilled Eel. It is most likely covered with brown sauce that can be very slimy. There is a good method to cook this delicious rice bowl using the Frozen ‘Kabayaki’ Eel. Follow this recipe.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes

1 to 2 Servings

1-2fillets ‘Kabayaki’ Eel *100 to 150g per serving, thawed if frozen
1 tablespoonSake (Rice Wine)
1-2servings warm Cooked Rice
Ground Sanshō Pepper *optional
‘Kabayaki’ Sauce
1 tablespoonSugar
1 tablespoonMirin
1 tablespoonSake (Rice Wine)
1 tablespoonSoy Sauce

Saved

Steps

15 minutes

1

Place all the ‘Kabayaki’ Sauce ingredients in a heat-proof bowl, microwave for 30 seconds, mix well. Repeat the process until the sauce thickens slightly. The consistency of the sauce should be similar to syrup when cooled.
2

I strongly recommend to remove all the sauce on the Kabayaki’ Eel. Rinse off the sauce under cold water, and dry with paper towel. Cut into a required size, place in a frying pan with the skin side down, line the pan with baking paper if the pan isn’t non-stick, sprinkle with Sake (Rice Wine), cover with a lid, and heat over medium low heat for several minutes.
3

*Note: You can microwave the Eel and grill it in a toaster oven if you prefer.
4

Half fill a bowl with warm Cooked Rice. Cut the Eel into bite-size pieces, arrange them on the Rice, spoon some ‘Kabayaki’ Sauce over the Eel, and enjoy. *Note: I sprinkled with some ground Sanshō Pepper.