Sunday, July 20, 2008
Unagi Kamameshi (iron pot rice with eel)
2 rice cooker cups of short grain Japanese rice (360 ml or about 1.5 US cups)
1 2/3 C dashi
1 Tbs mirin
1 Tbs sugar
1 Tbs soy sauce
1/2 C mitsuba chopped
1 package grilled unagi (eel) How to make Unagi Kamameshi (iron pot rice with eel)
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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.