Unatama-don
Products used in this recipe
Introduction
Unagi Kabayaki is famous as a source of stamina for the hot summer, but of course you can enjoy it in the spring as well. By binding egg with Unagi and adding rice, you can make an “Unatama-don”. Here is a recipe for “Unatama-don” using grilled eel and Hokkai nori seaweed! “Unatama-don” is made by binding grilled eel with egg, and is simple and colourful, and it will certainly whet your appetite. A spring outing will be even more fun with bright-coloured “Unatama-don” in an Obento box. For a topping, put our Hokkai nori seaweed.Preparation
- Cook rice.
- Defrost the Unagi Kabayaki by placing it in the refrigerator overnight or thaw in the unopened package under (running) water for about 20 minutes.
- Remove the Unagi from the package and cut it into 3 cm pieces. (Keep any sauce that remains in the package.)
- Mix the ingredients for the broth with the sauce that is left from step 3.
- Thinly slice the onion.
- Add salad oil to a frying pan and fry the onion. When it is done, add the mixture from step 4, then arrange the pieces of eel on top and bring the broth to a boil.
- Beat the eggs, pour half of the beaten eggs evenly into the boiling broth, and let cook.
- Add the remaining half of the eggs, and when they are cooked to the desired consistency, turn off the heat.
- Place rice in a bowl and scoop everything from step 8 on top of the rice.
- As a topping, put on chopped Nori.
- Sprinkle with green onions or Japanese pepper to taste and serve.
