SDGs Unagi Don (Sustainable Eel Rice Bowl)

Name: SDGs Unagi Don (Sustainable Eel Rice Bowl)
Yield: Serves 4 servings
Ingredients: 1 boneless, skinless chicken breast; 1 block (about 14 oz/400 grams) firm tofu; 1 tablespoon dried anchovy powder; 3 tablespoons potato starch (or cornstarch); 2 sheets nori (seaweed); Unagi sauce, as needed (about 1 store-bought bottle); 3 tablespoons sake (Japanese rice wine); as needed Cooked rice,

クックジョー @cook_40230246

This is an eco-friendly unagi don made with a sustainable, eel-free alternative that’s high in protein and budget-friendly.
Recipe background:
I wanted to contribute to the SDGs (Sustainable Development Goals).

クックジョー @cook_40230246

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Ingredients

Serves 4 servings

1boneless, skinless chicken breast
1 block(about 14 oz/400 grams) firm tofu
1 tablespoondried anchovy powder
3 tablespoonspotato starch (or cornstarch)
2 sheetsnori (seaweed)
Unagi sauce, as needed (about 1 store-bought bottle)
3 tablespoonssake (Japanese rice wine)
as neededCooked rice,

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Steps

1

Drain the tofu well to remove excess water.
2

Remove the skin from the chicken breast, cut into chunks, and process in a food processor until ground.
3

Add the tofu, anchovy powder, and potato starch to the food processor and blend well. The mixture should be a little loose for a fluffier texture.
4

Cut the nori sheets lengthwise into 4 strips each. Spread the chicken mixture onto one side of each strip, then use a knife to score lines to resemble eel skin.
5

Heat a generous amount of oil (not listed in ingredients) in a frying pan. Place the strips filling-side down and cook both sides until golden brown and cooked through to make the SDGs unagi.
6

Cut the cooked SDGs unagi into bite-sized pieces and set aside on a tray or plate.
7

Add the sake and about half of the unagi sauce to the same frying pan. Once the alcohol has evaporated, add the SDGs unagi pieces and simmer until coated.
8

Serve cooked rice in bowls, drizzle with unagi sauce, and top with the SDGs unagi pieces.