Ingredients (serves 2)
0.5 cups of sake
0.5 cups of water
1 cup of rice
A squirt of eel sauce
A dash of sansho (Japanese pepper -- see The Sushi Eating HOWTO) to taste
A dash of salt
Preparation
- Put the rice in the rice cooker with 1.25 cups of water (check your cooker's and rice's directions; 1.25 cups results in perfect rice with my kit) and a tiny bit of salt; turn it on and wait until it's ready, about 20 minutes
- Open the eel packet, rinse the eel and remove any charcoal bits stuck to it
- Put the sake and water in a Pyrex cup and heat in the microwave oven (high setting) for 3 minutes
- Preheat your skillet
- Cut the eel in 6 pieces (3 per person) and place them skin side down on the skillet
- Put the skillet on the stove (high flame) and pour the water + sake mixture; cover with a sheet of aluminum foil
- Turn the heat down when the liquid boils and let it be for 5 minutes
- Discard all the liquid, put the skillet back atop the stove, squirt some eel sauce on each piece, and wait for the sauce to warm up
- Put rice in a bowl, put eel atop rice, sprinkle sansho to taste
You can chase this with some miso soup if you want (you get extra points if you find eel livers and make soup with those...), a poached egg, or both. Chase it with green tea.
Enjoy!





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