Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
#Seafood dishes
#Donburi
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Easy
うなぎ丼（ネギうなぎ丼）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
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Ingredients
- Grilled eel : 1/2 tail
- 長ネギ : 2/3本
- うなぎの蒲焼のタレ : 1袋
- 水 : うなぎの蒲焼のタレの5倍
- 卵 : 1個
- ご飯 : 適量
- 紅生姜 : 適量
- 山椒 : 適量
Time required
15minutes
Procedure
-
1)
Do the preparations
01:19
Wash the grilled eel with water (not included in the recipe).
Grill the eel kabayaki meat in the toaster.
Slice the green onions diagonally.
Place a paper towel on top, remove the grilled eel, cut it in half lengthwise and cut into strips. -
2)
Boil
03:54
Put the eel kabayaki sauce, water, and green onions in a pot and heat.
Boil for 45 seconds and add the grilled eel.
Beat the eggs and add them.
Cover with aluminum foil and bring to a boil. -
3)
Plate
06:04
Pour 2 over rice.
Add pickled ginger on top.
Sprinkle with Japanese pepper and it's done.
Point
・Amount per serving.
・When washing the grilled eel, be careful not to let it fall apart.
You can increase the amount of green onions if you like.
Boil the eggs until they reach your desired doneness.
・The sauce and sansho pepper used for the grilled eel are those that come with the dish.
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