Unagi Chirashi Sushi
Always a crowd pleaser
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
4 - 5
- 2 eggs
- vegetable oil
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1.5 cups (360 ml) water
- 1 tablespoon sake
- 1 piece (2" x 2" / 5 cm x 5 cm) dashi konbu (dry kelp), optional
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 2/3 teaspoon salt
- 1 package (about 8 oz/ 240 g) BBQ eel (can be found at Asian grocery stores)
- 4 oz (120 g) sugar snap peas
- Pickled ginger, optional
- Sansho pepper, optional
- (To make the shredded egg crapes) Whisk the eggs in a small bowl. Set a medium-size non-stick sauté pan over low heat. Drizzle some vegetable oil and rub by using a folded paper towel so that the pan is evenly coated with the oil. Pour 1/2 of the whisked eggs (or 1/3 if you wan to make the thinner crepe) and spread the egg evenly. Cook until the surface is almost dry. Carefully turn it over by using a spatula or chopsticks. Cook for another 30-60 seconds and transfer to a plate. Repeat the process with the remaining whisked eggs. Cool the egg crepes down and slice into thin strips.
- Wrap the BBQ eel in a foil and heat in the 375F (190C) degrees oven for about 10 minutes or until it’s hot. Cool it down to warm, and cut into smaller pieces.
- Remove the stem from each sugar snap pea. Blanch in boiled water until crisp tender. Slice each into half diagonally.
- In "Kamado-san", soak the rice with the water and sake, and put the dashi konbu on top of the rice. Soak for 20 minutes.
- Cover Kamado-san with both lids. Set it over medium-high heat on a gas stove. Cook for 12-15 minutes. (Or, cook until 2-3 minutes after the steam starts puffing out of the top lid.)
- Turn off the heat and let it stand for 20 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt together to make the sushi vinegar ("sushi-zu"). Make sure both sugar and salt are completely dissolved. If they are hard to dissolve, microwave the mixture for 20-30 seconds and mix them again.
- Transfer the rice to a large bowl and drizzle the vinegar mixture over the rice. Fluff the rice with a spatula quickly so that the rice is evenly seasoned.
- Plate the rice in a wide shallow serving bowl. Arrange the sugar snap peas, shredded eggs and eel over the rice in layers.
- Serve with condiments such as pickled ginger and sansho pepper powder.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml