A bowl of eel and rice

• 1 eel
• 1 bag of attached sauce
• 2 tbsp sake
• 2 eggs
• A pinch of salt
• 225g rice
  a)2 tbsp vinegar
  a)2 tbsp sugar
  a)1 tsp salt　
• 1/2pack of white radish sprouts
• 1 myoga（Japanese ginger）
• 1/2 cucumber
• A piece of ginger
• 1 tbsp white sesame

YIELD:
Serves 2

TOTAL TIME:
45  minutes

COST:
middle

DIFFICULTY：
★★☆☆☆

1 Finely chop the Japanese ginger, ginger and cucumber.
　Cut the white radish sprouts into 1 cm width and save a small amount of leaves for decoration.

2 Make shredded egg crepes (with no milk) .
　Break the egg into a container, add a pinch of salt and mix well to cut the egg white.
　Put the oil in a frying pan and heat it over medium heat. Pour the eggs in several times and lightly bake.
　Save it on a plate, and when the heat is removed, stack and roll it and cut into small pieces.

3 Make vinegared rice.
　Add (a) to the cooked rice while it is still warm, and mix it thoroughly with a rice scoop to let the heat escape.
　After mixing to some extent, add the condiments from (1) and white sesame seeds and mix them roughly.

4 Warm the eel.
　（If possible, do it during work (3) and enjoy it while it is warm!!）
　If the eel you bought has a sauce containing preservatives, wash it off with hot water.
　Put the eel, the attached sauce bag and sake in a frying pan, cover and steam over low heat for 5 minutes.
　Cut the fluffy eel into pieces that are easy to eat.

5 Serve rice in a bowl and serve half with shredded egg crepes and half with eel.
　Decorate the leaves of white radish sprouts and Japanese sansho pepper, and you’re done♪