Charcoal Grilled-Style Unagi Eel on Rice

Charcoal Grilled-Style Unagi Eel on Rice

Grilled unagi eel and rice lightly blended with an array of condiments

Cooking time
15 minutes
Calories
413kcal
Sodium
0.8g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

3 stalks

1/2 sheet

as desired

300 g (10.6 oz.)

(A)Sauce

1 tsp

  • Charcoal grilled unagi eel that has not been steamed is a local specialty of Nagoya, Aichi Prefecture, Japan.
    Unagi eel are those found in freshwater and Anago eel are those found in saltwater.

Directions

  1. Grill or steam (or warm in a microwave) the eel and cut into 1 cm (0.4 in.) wide strips.
  2. Finely chop up the green onions, then julienne the roasted seaweed and shoga.
  3. Pour (A) into a small pot and bring to a gentle boil to prepare the sauce.
  4. Combine the green onions, ginger, sesame seeds and sauce from (3) with the warm rice, scoop into bowls and top with (1) and the roasted seaweed. Eat while mixing together all ingredients.

Cooking Basics

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.

3.

Leave the rice in the colander for about 30 minutes to absorb water.

4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

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