Whenever unagi is on sale at Cold Storage, I seize the opportunity to make unagi rice. I used to make this dish "fried-rice style" - using a large wok, overnight rice, and significant quantities of arm-stirring muscle power. However, "fried-rice style" never worked for me - I wasn't blessed with the skills of a Chen Fu Ji chef, and so, my unagi rice would frequently turn out under-stirred, mushy, and overall, not very satisfying. Poo.
So, it was with immense delight that I started using this new unagi rice recipe - a recipe that actually worked for people with non-existent "fried-rice" skills (like me)! Husband found this recipe on egullet forums and we've adapted it to our liking since then. Instead of a large wok, this recipe calls for a rice cooker! Blow me away! Anything that convenient is a winner in my books. And of course, the recipe is delish too. Give it a try yea?
Japanese rice, 1.5 cups
2 cups water *
1 piece of unagi, grilled kabayaki style **
1tb soya sauce
3tb roasted sesame seeds
3tb daikon-na (dried radish leaves) ***
3 handfuls shredded nori (Japanese seaweed)
2tb kabayaki sauce ***
1. Wash the rice and place in rice cooker, together with water, sake, mirin, and soya sauce. Give everything a stir to ensure it'll all well-mixed. Turn the rice cooker on.
2. While waiting for the rice to cook, use a scissors to cut the unagi into bite size pieces. When rice is done, let it rest for 10 minutes. Then, open the rice cooker and dump in the sesame seeds, daikon-na, nori, kabayaki sauce, and unagi. Mix thoroughly and breathe in the wonderful smell. Serve immediately.
* The proportion of rice to water given here is based on the instructions given on the rice packet I bought. Your rice may differ from mine and it's best to follow the proportions suggested on the instructions given on your packet.
** Unagi kabayaki is found in the Japanese section of supermarkets - it is eel, freshly-grilled in a soy-based sauce. Sometimes, unagi kabayaki can also be found vacuum-packed or frozen.
Fujifilm FinePix F10