Unagi Kamameshi (iron Pot Rice With Eel)

Name: Unagi Kamameshi (iron Pot Rice With Eel)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 0 cups chopped Japanese bamboo (takenoko); 2 cups dashi; 1 Tb mirin; 0 cups mitsuba roughly chopped; 2 rice cooker cups of short grain Japanese rice (360 ml or about 1.5 US cups); 1 Tb soy sauce; 1 Tb sugar; 1 package grilled unagi (eel)

Unagi Kamameshi (iron Pot Rice With Eel) is a gluten free, dairy free, and fodmap friendly recipe with 1 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 185 calories, 12g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up mitsuba, dashi, soy sauce, and a few other things to make it today.

Instructions

Rinse the rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear.

Ingredients you will need

Water

Rice

Equipment you will use

Bowl

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.

Ingredients you will need

Soy Sauce

Dashi

Mirin

Sugar

Water

Equipment you will use

Colander

Pot

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.

Ingredients you will need

Rice

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.

Ingredients you will need

Mitsuba