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

Serves 2

45  minutes




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♪



In this blog, CHRYSAN & ANTHEMUM introduces recipes on the theme of Japanese food. The concept is easily enjoy, stylish and yummy! I would like to work on researching recipes every day so tha...



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