‘Kabayaki’ Eel & Egg Rice Bowl

Name: ‘Kabayaki’ Eel & Egg Rice Bowl
Yield: 1 Serving
Cuisine: British
Ingredients: 1/2 fillet ‘Kabayaki’ Eel *80 to 100g; 1 thick Spring Onion *sliced diagonally; 1 Egg *whisked; 1 Serving warm Cooked Rice; 1/2 teaspoon grated Ginger; 1/4 cup Dashi Stock *OR 1/4 cup Water & 1/8 teaspoon Dashi Powder; 1/2 tablespoon Sugar; 1/2 tablespoon Mirin; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

In Japan, there are many rice bowl dishes similar to the popular ‘Oyako Don’. You cook ingredients in soy sauce based sweet sauce, then bind the ingredients with Egg. Today I used ‘Kabayaki’ Eel and Spring Onion. Fishy smell could be reduced by Ginger.

Hiroko Liston @hirokoliston

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Ingredients

1 Serving

1/2fillet ‘Kabayaki’ Eel *80 to 100g
1thick Spring Onion *sliced diagonally
1Egg *whisked
1Serving warm Cooked Rice
Sauce
1/2 teaspoongrated Ginger
1/4 cupDashi Stock *OR 1/4 cup Water & 1/8 teaspoon Dashi Powder
1/2 tablespoonSugar
1/2 tablespoonMirin
1 tablespoonSoy Sauce

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Steps

1

‘Kabayaki’ Eel is most likely covered with the sauce that can be slimy. I recommend to rinse off the sauce under cold water and dry with paper towel. Cut in half lengthways, and use a half for each serving. Cut into bite-size pieces.
2

Heat the Sauce ingredients in a small frying pan over medium heat. Add Eel pieces and Spring Onion. When it is boiling, pour whisked Egg over, cover with a lid, and cook until the Egg is softly set.
3

Half fill a bowl with warm Cooked Rice, cover it with the Eel & Egg mixture, and enjoy.