Salmon Roe Kabayaki Eel Rice

Ingredients<Serves 2>

【Main ingredients】

  • Pearl rice / 1 cup
  • Japanese style soup stock / 1 cup
  • Light soy sauce / 1 tablespoon
  • Cooking wine / 1 tablespoon
  • Mirin / 1 tablespoon
  • Japanese mushrooms/dried shiitake mushrooms/maitake mushrooms / 30g
  • Eel / 1 item
  • Egg / 1
  • Salmon roe (optional) / appropriate amount
  • Wood bud (optional) / appropriate amount


          1. Rinse the pearl rice with water to wash away the starch on the surface and soak it in water for 20 minutes. The rice grains will turn from translucent to white, which proves that the rice grains are full of water. Then pour off the water and drain.

          2. Add pearl rice, oyster mushrooms, dashi, light soy sauce, cooking wine, and mirin and bring to a boil over high heat. Cover the pot and cook over low heat for 12 minutes (depending on the amount of rice) until all the water in the bottom of the pot is gone. Dry and bake for 2-3 minutes.

          3. During the cooking process, bake the eel in a preheated 180-degree oven for 12 minutes, then remove and cut into pieces and set aside, then beat the eggs. Add 1 tablespoon oil to the hot wok, fry the egg skin until fragrant, let cool and then cut into shreds.

          4. Place the eel, egg shreds, salmon roe, and wood buds on the surface of the rice and serve!


          ・The ingredients are generous and frugal, and different seafood, meats, and vegetables can be used (such as beef, pumpkin, and chicken are also commonly used ingredients for cooking rice).
          ・Try to use pearl rice instead of Thai silk rice. Pearl rice has a fuller taste.
          ・The oyster mushrooms can be replaced with other mushrooms, such as dried shiitake mushrooms/maitake mushrooms.
          ・Recipes for Japanese dashi soup can be found online, and ready-to-eat soup bags are also available in supermarkets.
          ・Do not turn on the heat after spreading salmon roe on rice. The texture of cooked salmon roe will be a bit strange.