- 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
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♪