Easy Fake Unadon with Chikuwa

Name: Easy Fake Unadon with Chikuwa
Yield: Serves 2 servings
Ingredients: 4 chikuwa (Japanese fish cakes); 2 teaspoons potato starch (katakuriko); as needed Vegetable oil,; 2 tablespoons sake; 1 tablespoon mirin; 1 tablespoon soy sauce; 1 tablespoon sugar; 2 eggs; 1 teaspoon sugar; 1 teaspoon white dashi (Japanese soup base); 2 bowls cooked rice

sunsunよっぴい @cook_40055054

At first glance, it looks just like unadon (grilled eel rice bowl)♪(๑ᴖ◡ᴖ๑)♪

But look closely... it's actually chikuwa (fish cake) (lol)

Recipe background:
I wanted to make a fun fake recipe, so here it is!

At first glance, it looks just like unadon (grilled eel rice bowl)♪(๑ᴖ◡ᴖ๑)♪

But look closely... it's actually chikuwa (fish cake) (lol)

Recipe background:
I wanted to make a fun fake recipe, so here it is!

sunsunよっぴい @cook_40055054

At first glance, it looks just like unadon (grilled eel rice bowl)♪(๑ᴖ◡ᴖ๑)♪

But look closely... it's actually chikuwa (fish cake) (lol)

Recipe background:
I wanted to make a fun fake recipe, so here it is!

At first glance, it looks just like unadon (grilled eel rice bowl)♪(๑ᴖ◡ᴖ๑)♪

But look closely... it's actually chikuwa (fish cake) (lol)

Recipe background:
I wanted to make a fun fake recipe, so here it is!

Saved

Ingredients

Serves 2 servings

4chikuwa (Japanese fish cakes)
2 teaspoonspotato starch (katakuriko)
as neededVegetable oil,
2 tablespoonssake
1 tablespoonmirin
1 tablespoonsoy sauce
1 tablespoonsugar
2eggs
1 teaspoonsugar
1 teaspoonwhite dashi (Japanese soup base)
2 bowlscooked rice

Saved

Steps

1

In a small bowl, mix together the sake, mirin, soy sauce, and sugar for the sauce.
2

In another bowl, beat the eggs with the white dashi and sugar. Cook in a skillet to make a thin omelet.
3

Slice the omelet into thin strips to make kinshi tamago (shredded egg).
*It may be a bit thick, but that's okay!
4

Cut each chikuwa lengthwise on the top side only, leaving the bottom intact.
5

Then cut each chikuwa in half crosswise.
6

To help the chikuwa lay flat, make several deep cuts (6–7) on the inside, being careful not to cut all the way through.
7

Place the potato starch and chikuwa pieces in a plastic bag and shake to coat the chikuwa evenly with starch.
8

Heat 1 tablespoon of vegetable oil in a skillet over medium heat (about 350°F/180°C). Cook the chikuwa on both sides until golden brown.
9

Reduce the heat to low, add the prepared sauce, and simmer until the liquid is mostly gone and the chikuwa is nicely glazed.
*Try to get a nice caramelized color on the top side. (The photo shows the underside.)
10

To serve, place warm rice in bowls, top with the shredded egg, then arrange the chikuwa 'eel' pieces on top. Enjoy!