Recipes
Refreshing eel rice bowl
Ingredients
≪1-2 servings≫
1 grilled eel
360g cooked rice
1 Japanese ginger (myoga ginger)
1/2 cucumber
2 tablespoons Kabayaki BBQ sauce
Condiments to taste, such as wasabi, sesame, shiso leaves, nori/dried seaweed
Directions |
1. Cut the grilled eel kabayaki into fine strips and warm. 2. Cut the Japanese ginger in half lengthways, then slice thinly diagonally. Slice the cucumber thinly, sprinkle on salt and rub in to lightly extract the moisture. 3. Mix 1. and 2. with kabayaki sauce and rice, place in a serving dish and season according to taste. |
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