Who doesn’t love a bowl of good unagi rice? This was something that I sometimes treat myself at Japanese restaurants, the sweetness of eel with it’s soft, creamy texture on a bed of steamed rice, yums. They can get a bit pricey at the restaurants, but here’s an idea – why not make this at home?!
To be honest, this was more of an assembling of food rather than actual cooking, since you can get these eels frozen and ready to eat upon heated up from your favorite grocer or online shops. Anyway, here goes –
- a slab of frozen unagi
- an egg
- spring onion
- a piece of seaweed (optional)
- for extra sauce – brown sugar & mirin (or chinese rice wine)
- unagi really needs to just be soaked in hot water, or microwave for a couple minutes
- onsen egg – 63 degree for an hour on sous vide
- sauce – on low heat, stir 3-4 tablespoon brown sugar into 1/2 cup rice wine, until thickens
- spring onion & seaweed are for deco, see pics above
As a bonus, did you know that these eels have a life cycle complete opposite of salmon? They were all born in a very specific yet unknown location somewhere in the pacific ocean near Guam, then swam up to the various rivers in Taiwan, Japan, and such to live their entire lives until a time when they go back to that specific spot in the ocean again to have an orgy.. that or end up on our stomach.