Unagi Bento:
Ingredients:
Pre-cooked Unagi
1 cup Shokaku No-Wash Sushi Rice (Saves time cos you don't need to wash them!)
2 Tbsp Mizkan Sushi Seasoning
2 Tsp of Raw Sesame Seeds
1 Egg
Small piece Nori (Seaweed)
Dash of Pepper
1 Tsp Soy Sauce
Unagi Sauce
Preparing the Sushi Rice - I love all my Japanese dish with Sushi Rice and loads of Vinegar. :p
This is the one I use.
1. Wash the rice, dispense with all usual sushi rice steps and cook in the rice cooker as per normal. Meanwhile, prepare the rest of the ingredients.
2. Once the rice is cooked, let it warm in the cooker for about 5 mins.
3. Scoop out the rice, mix with a spoonful of vinegar and mix the rice by sliding the spatula across the rice to prevent the rice from breaking.
4. Leave it too cool.
Preparing the Fried Shredded Egg
1. Beat 1 egg with pepper and soy sauce.
2. Heat up the sauce pan with a wee bit of oil.
3. Pour the egg mixture in and turn the pan around to ensure that the mixture covers the base of the pan to get a round fried egg.
4. Leave for about 1 to 2 mins. I like mine brown, so I leave them on longer. Flip the egg with a turner and leave for another 1 to 1 mins.
5. Once it's done, use a pair of tongs, cut the egg into half with a pair of scissors. Take 1 half, cut them into shreds. Continue with the 2nd half.
Preparing the Roasted Sesame Seeds
1. Heat up the pan without oil.
2. Throw in about 2 teaspoons of Raw Seasame Seeds.
3. Flip the pan every minute.
4. Turn off heat once you smell the sesame aroma or when they turn brown.
Preparing the Nori Strips
1. Cut nori into thin strips. Leave aside.
Preparing the Unagi
1. Pre-cooked Unagi are easy to handle. Just pop them into the microwave for about 1 min.
Alternatively, you can pan fry them or bake them.
Lastly, put all the ingredients together!
I happen to have a cute Heart shape mould from Daiso. Pour loads of the Unagi sauce if you like!
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