I bought frozen ‘Kabayaki’ Eel from an Asian grocer the other day. The fillet of Eel was grilled and seasoned. It was quite pricey and I bought just 1 fillet, that was NOT enough for whole family. I tried to make ‘Mazegohan’. ‘Mazegohan’ is a Japanese dish of Rice. Rice and other ingredients are cooked separately and mixed together after they are cooked. I mixed the ‘Kabayaki’ Eel with ‘Soy Sauce Rice’, to which I added Sugar for extra sweetness. This ‘Kabayaki Eel Rice’ was delicious and four of us could enjoy it.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Japanese Short Grain Rice
2 tablespoons Soy Sauce
2 tablespoons Mirin
1/2 tablespoon Sugar
1 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi
1 fillet Kabayaki’ Eel *about 200g

Toasted Sesame Seeds, Toasted Nori, Spring Onion, etc. for topping

Method
  1. Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder, Soy Sauce, Mirin and Sugar, and gently stir.
  2. Press ‘COOK’ button to start cooking.
  3. Cut ‘Kabayaki’ Eel into 1-2cm wide pieces. I recommend to remove the slimy sauce on the Eel before you cut it, but it’s your choice. You can add the Eel with the sauce.
  4. When the rice is cooked OR nearly cooked, place the Eel pieces on the rice, close the lid, and let them steamed for 10 to 15 minutes.
  5. Mix gently. Sprinkle with some Toasted Sesame Seeds, shredded Nori, finely chopped Spring Onion, etc. and enjoy.