Ingredients (2 servings)
| Grilled eel | 150-200 g |
|---|---|
| Cucumber | 1/2 |
| Salt | 1/8 tsp |
| S&B Sansho (Japanese Pepper) | 1/4 tsp |
| Egg | 1 |
| Cooking oil | As needed |
| Cooked Rice | 400 g |
| Ginger (finely chopped) | 10 g |
| Eel sauce (commercially available) | 2 tbsp |
| White sesame seeds | 1 tsp |
| S&B Sansho (Japanese Pepper) | As needed |
만드는 법
- Warm the eel and cut into bite-sized pieces.
- Cut the cucumber into thin slices, sprinkle with salt, squeeze out the excess moisture by hand, and season with 1/4 tsp of S&B Sansho (Japanese Pepper).
- Lightly fry the egg in a heated frying pan with cooking oil, then slice it into thin strips.
- Mix the ginger and eel sauce with the warm rice, place in a bowl, and sprinkle with white sesame seeds.
Top with the eel, [3], and [2], and sprinkle with S&B Sansho (Japanese Pepper).
