Rice Bowl Topped with Eel
Ingredients (1 serving)
| Chilled or frozen eel kabayaki |
Approx. 100 g |
| Cooking sake |
1 tbsp |
| Eel sauce (included with the eel) |
As needed |
| Cooked Rice |
200 g |
| S&B Japanese Pepper (Sansho) |
A little (to taste) |
| S&B Wasabi Paste |
As needed (to taste) |
Directions
- If using frozen eel, defrost in the fridge for half a day while still in its packaging.
- Place the eel skin-side down in a frying pan and add the sake.
Cover with a lid and steam for about 2 minutes.
- Serve the eel on a bowl of rice and pour the sauce over.
Enjoy with S&B Japanese Pepper (Sansho) and S&B Wasabi Paste.
