Tricolor Rice Bowl Topped with Eel
Ingredients (2 servings)
| Grilled eel |
150-200 g |
| Cucumber |
1/2 |
| Salt |
1/8 tsp |
| S&B Japanese Pepper (Sansho) |
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 Japanese Pepper (Sansho) |
As needed |
Directions
- 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 Japanese Pepper (Sansho).
- 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 Japanese Pepper (Sansho).
