🍽️
Food/Recipe
Unagi Tamago Bowl
Prep15 mins
Cook20 mins
Total35 mins
🌍 Japanese🍽️ Main Course👥 2 servings
Ingredients
- 2 cups cooked Japanese rice 🍚
- 1/2 lb Unagi (grilled eel) 🍣, pre-cooked
- 4 large eggs 🥚
- 2 tbsp soy sauce 🍶
- 1 tbsp sugar 🍬
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp dashi (Japanese soup stock)
- 1 tbsp vegetable oil 🛢️
- 2 green onions 🧅, thinly sliced
- Nori seaweed strips (optional) 🌿
- Sesame seeds (optional) ✨
Instructions
- Prepare the Tamago (Japanese omelet): In a bowl, whisk together eggs, soy sauce, sugar, mirin, and dashi. Mix well. 🥣
- Heat vegetable oil in a non-stick pan over medium heat. Pour a thin layer of the egg mixture into the pan. 🍳
- As the egg starts to set, gently roll it towards one side of the pan. 🔄
- Pour another layer of egg mixture into the pan, lifting the rolled egg slightly to let the new mixture flow underneath. Repeat rolling until all the egg mixture is used up. 🥞
- Remove the Tamago from the pan and let it cool slightly. Slice the Tamago into 1/2-inch thick pieces.🔪
- Prepare the Unagi: If the unagi is not pre-sliced, slice it into bite-sized pieces. 🔥
- Assemble the bowl: Divide the cooked rice between two bowls.🍚
- Arrange the sliced Tamago and Unagi on top of the rice.🍱
- Garnish with sliced green onions, nori seaweed strips (optional), and sesame seeds (optional).🌿
- Serve immediately and enjoy!😋
