(Recipe) Cooked Rice with Broiled Eel

Do you like eel sauce? It is pretty popular among people in the U.S., especially sushi lovers. Did you know that you can easily make delicious eel cooked rice without mixing various seasonings if you use the frozen broiled eel and eel sauce that we offer? It is so easy yet so delicious.
The frozen broiled eel we offer is sourced exclusively from a pristine, clean-water farm raised entirely without any chemicals or MSG, guaranteeing a pure, high-quality bite you can feel good about. It's meticulously charcoal-broiled to perfection, injecting a rich, smoky depth that brings the true essence of traditional Japanese cuisine right to your kitchen. You will be absolutely surprised by the authentic flavor as the tender, smoky eel flakes easily into freshly steamed rice, allowing its sweet, savory glaze and natural fats to coat every single grain. It is a deeply satisfying, restaurant-grade meal that is incredibly simple to assemble but delivers an unforgettable, premium dining experience at home.
Ingredients (4 servings):
1 broiled eel (defrosted)
3 cups of rice
3 tbsp of eel sauce
1 bunch of mitsuba leaves (seedlings available at the store)
Chopped nori seaweed to your liking
Sansho pepper to your liking

Frozen Broiled Eel and Sansho Pepper
Directions:
1. Rinse rice in cold water and put in a colander for 20-30 minutes.

2. Cut the eel into 8 to 12 pieces.

3. Put the rinsed rice in the rice cooker, add the eel sauce, then add water up to the normal cooking water level for 3 cups, and turn on the rice cooker.

4. When the rice is cooked, place the eel on top of the cooked rice, wipe off any water droplets from the rice cooker lid, cover and steam for 10 to 15 minutes.

5. Take out the eel, sprinkle the rice with chopped mitsuba leaves and mix it all together. Divide the rice into bowls, top with the eel and chopped nori seaweed. Sprinkle with sansho pepper to taste.
Tip:
You can use brown rice instead of white rice, or use them a half and a half.
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