In Japan, there are many rice bowl dishes similar to the popular ‘Oyako Don’. You cook ingredients in soy sauce based sweet sauce, then bind the ingredients with Egg. Today I used ‘Kabayaki’ Eel and Spring Onion. Fishy smell could be reduced by Ginger.

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Makes

1 Serving

Ingredients

1/2 fillet ‘Kabayaki’ Eel *80 to 100g

1 thick Spring Onion *sliced diagonally
1 Egg *whisked
1 Serving warm Cooked Rice

Sauce
1/2 teaspoon grated Ginger
1/4 cup Dashi Stock *OR 1/4 cup Water & 1/8 teaspoon Dashi Powder
1/2 tablespoon Sugar
1/2 tablespoon Mirin
1 tablespoon Soy Sauce

Method

1. ‘Kabayaki’ Eel is most likely covered with the sauce that can be slimy. I recommend to rinse off the sauce under cold water and dry with paper towel. Cut in half lengthways, and use a half for each serving. Cut into bite-size pieces.
2. Heat the Sauce ingredients in a small frying pan over medium heat. Add Eel pieces and Spring Onion. When it is boiling, pour whisked Egg over, cover with a lid, and cook until the Egg is softly set.
3. Half fill a bowl with warm Cooked Rice, cover it with the Eel & Egg mixture, and enjoy.