Unagi Kamameshi
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Course
Main Course
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Cuisine
Japanese
Unagi Kamameshi
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 cups short grain Japanese rice 360 ml or about 1.5 US cups, for rice cooker
- ⅓ Cup bamboo shoot chopped Japanese (takenoko
- 1 ⅔ Cups dashi stock
- 1 tablespoon mirin
- 1 tablespoon cane sugar evaporated
- 1 tablespoon soy sauce
- ¼ Cup mitsuba roughly chopped
- 1 package freshwater eel grilled (eel
Instructions
- Rinse the rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear. Drain the water using a colander.
- In a heavy iron pot with a lid, bring the dashi, sugar, mirin and soy sauce to a boil.
- Add the bamboo and rice and let it return to a boil. Cover and turn the heat down to low, cooking until you don't see any more steam escaping, about 15 minutes.
- Add the mitsuba and unagi on top of the rice, turn off the heat, cover and allow it to steam for 10 minutes.
- Break up the unagi and fold it into the rice then serve immediately with some Japanese pickles.
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