UNAGI OKOWA (Rice with eel)

[torakris]

UNAGI OKOWA (Rice with eel)

Okowa is a type of rice dish that uses a mix of regular Japanese short grain rice and mochi-gome (Japanese sticky rice). Traditionally it is steamed in a bamboo basket, but it can also be made in a rice cooker or in a pot on the stove

• 200 cc Japanese short grain rice (3/4 cup plus 2 tablespoons)
  
• 200 cc Japanese sticky rice (mochi-gome) (3/4 cup plus 2 tablespoons)
  
• 1 piece of unagi kabayaki (purchased), cut into bite size pieces, sauce packet reserved
  
• 10 leaves of shiso, shredded
  
• 1 sheet of nori, ripped into small pieces
  
• 450 ml water (1 3/4 cup plus 2 tablespoons)
  
• 4 T sake
  
• 1 T mirin
  
• 1 T soy sauce
  
• Sesame seeds (toasted ) for garnish
  
• Sanshou
  

1. Combine the two types of rice and wash and set aside (following the directions above).

2. After the rice has rested, place it into the rice cooker with the water, 2 tablespoons sake, mirin and soy sauce, give it a stir and turn on the rice cooker (set for white rice if applicable).

If using a pan (a 3 to 4 quart saucepan is best), add the ingredients and cover the pan. Place over a medium high heat and bring to a boil. Let it boil for about one minute and then turn the heat to low for 10 to 13 minutes.

3. After the rice is cooked (by either method), let it rest for at least 10 minutes.

4. Place the unagi onto a microwave safe dish, sprinkle with the sake and warm in the microwave for 1 to 2 minutes.

5. Add the unagi and its "juices" to the pot of rice along with, the shiso, nori, sesame seeds, and reserved pack of kabayaki sauce (about 1 to 2 tablespoons) and mix very gently.

6. Allow the guests to sprinkle additional sesame seeds and sanshou as wanted.

Keywords: Japanese, eGCI, Rice

( RG694 )