鰻めし

Grilled eel rice

Grilled eel rice

A special dish that heralds the arrival of the seasons. It's easy to make and has a 'home-cooked' feel without any need for formality.
Even store-bought grilled eel (kabayaki) can become tender and flavorful with a final touch of cooking on top of the rice.
When prepared in HEGE's open fire pot, familiar Japanese dishes suddenly feel fresh and new. And if you're pairing it with something, wine would be a great choice.

 Items used | φ250 Open Fire Pot


Ingredients

  • Rice 1.5 cups
  • Grilled eel (with sauce) 1 piece
  • Water 200ml
  • Sweet sake 2 tablespoons
  • Soy sauce 2 tablespoons
  • Sugar 1 teaspoon
  • Japanese pepper 1 teaspoon


How to make it

  1. Cut the grilled eel (kabayaki) into 2 cm cubes.
  2. Put rice, water, sweet sake, soy sauce, and sugar in the HEGE pot and cook over medium heat.
  3. Once it comes to a boil, reduce the heat to low and cook for 5 minutes.
  4. Place the grilled eel (kabayaki) and sauce on top, sprinkle with sansho pepper, and cook over low heat for an additional 5 minutes.
  5. Turn off the heat and let it steam for 10 minutes.


POINT

  • The final cooking and steaming steps are key to bringing out the delicious flavors. Please use the "Sara-Wa wooden lid" together with it.
  • The surface of the HEGE pot is treated with anodization. This moderates heat conduction, ensuring that the food cooks evenly.

    　

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