Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mama's eel rice bowl. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
A rice dish served with eel on top. This recipe follows the same style style of unajū, an eel rice variant in which it is served in lacquered boxes. The same rice bowl is filled to the rim with eggs, then the same amount of sugar and flour.
Mama's Eel Rice Bowl is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mama's Eel Rice Bowl is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook mama's eel rice bowl using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mama's Eel Rice Bowl:
- Make ready 2 Chikuwa
- Prepare 1 Eel sauce
- Take (If you don't have sauce:)
- Take 2 tbsp Soy sauce
- Get 2 tbsp Mirin
Sansho pepper is actually the ground green berries of the prickly ash; the citrusy flavor and numbing. This simple broiled eel gets great flavor from soy, mirin and sugar. Get the recipe at Food & Wine. Deceptively simple, this combination of rich, almost earthy eel, delicate rice, sweet sauce and tingly hot pepper is a deeply satisfying comfort dish, whether you're camping, glamping or cooking at home.
Instructions to make Mama's Eel Rice Bowl:
- Cut into the chikuwa vertically, and open it up, score a lattice pattern in the inside.
- Add the sauce to a frying pan, add in the chikuwa, and turn on the heat.
- Cook the inside of the chikuwa first. It is hard to cook because it curls up, but pressing down on it with a pair of cooking chopsticks will flatten it out.
- Flip it over, and cook the other side. You do not need to cook the chikuwa through, so it is done one it is soaked in the sauce.
- This is after seasoning. But this is what the inside of the chikuwa should look like.
- I had chikuwa was near its expiration date, so I seasoned it and stuck it in the freezer. I do this in 2 stages. It will not stick together if you place a cooking sheet in between.
This easy-to-prepare Japanese-style broiled unagi eel recipe is served with vinegared rice. Unagi, a freshwater eel native to Japan, is most often barbecued or steamed and served over rice. It is a favorite in American sushi restaurants because the sweet, savory glaze over the rich, dense eel marries. Sushi, sushi rice bowl, bento box, bibimbap, Onigiri (rice balls) etc. A few weeks ago, I saw a special item, the unagi don (eel rice bowl).
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