Japanese egg and eel rice is a simple and easy-to-make bento. The key is to control the ratio of broth, soy sauce, and mirin. Follow this recipe from BigBoy to easily create a perfect egg eel rice without fail.
Unagi & Egg on Rice is beloved across Japan, especially in the Kansai region, including central areas like Nagoya. The Kansai cooking style emphasizes light and natural flavours, and the tender texture of the eel perfectly complements the smoothness of the eggs, making it a classic dish on local tables.
Easily Enjoy the Flavour of Ready-Made Grilled Eel
Although grilling eel at home might not be practical, store-bought ready-made grilled eel offers equally great taste. These professionally prepared eels have been carefully marinated and grilled, resulting in a delicious flavor that can be enjoyed with just a simple reheating.
Little Tips of mMaking Unatama Don
When making Japanese-style eel rice with soft-scrambled eggs at home, the key lies in getting the ratio of broth (or water), soy sauce, and mirin just right. First, add the sliced onions to a pan, then pour in the sauce with the correct proportions (usually a mixture of broth, soy sauce, and mirin), and bring it to a boil until the onions soften. Next, add the grilled eel, letting it simmer in the sauce for a bit. The most crucial step is the two eggs. The eggs should be cooked slowly over low heat to prevent them from cooking too quickly, ensuring a soft and silky texture. By following these steps, you can easily create a delicious and smooth eel rice with soft-scrambled eggs and enjoy an authentic taste of Japanese cuisine.
Ingredients (each serve)
Unagi | Half each |
|---|---|
Egg | 2 each |
Onion | ¼ each |
Chicken Stock OR Water | 130ml |
Soy Sauce | 20ml |
Mirin | 30ml |
Spring Onion | to taste |
Steps
1. Slice the onion. Cut the green onions into small pieces.
2. Take a small small pan and add chicken stock (or water), mirin, and soy sauce, then add the onion. Cook over medium heat for 4 minutes, then add the eel and cook for another 2 minutes.
3. Reduce the heat to low and beat the first egg. Evenly pour the egg mixture around the eel, gently spreading the egg and cooking until half-cooked. Then, beat the second egg, add the egg mixture, and cook until it is half-set before turning off the heat. Finally, sprinkle chopped green onions on top.
4. Finally, place the egg and eel mixture over the rice and enjoy.
Comments