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Thread: before I forget: eel fried rice

  1. #1
    Jean B. Guest

    Default before I forget: eel fried rice

    We celebrated my daughter's birthday at a nice Japanese
    restaurant, and she once again had eel fried rice. It is very
    good, and I think it would be easy to make this at home. It
    contained rice, unagi, egg, a few edamame, a bit of diced
    onion.... Seemed to have the sauce (tare) as seasoning. Bits of
    resuscitated black mushroom would probably be a good addition.
    Topped with tiny bits of seaweed and scallion.
    --
    Jean B.

  2. #2
    Mark Thorson Guest

    Default Re: before I forget: eel fried rice

    "Jean B." wrote:
    >
    > We celebrated my daughter's birthday at a nice Japanese
    > restaurant, and she once again had eel fried rice. It is very
    > good, and I think it would be easy to make this at home. It
    > contained rice, unagi, egg, a few edamame, a bit of diced
    > onion.... Seemed to have the sauce (tare) as seasoning. Bits of
    > resuscitated black mushroom would probably be a good addition.
    > Topped with tiny bits of seaweed and scallion.


    I don't make eel fried rice, but I have many times
    made rice with eel. I buy the frozen, seasoned eel
    at the Asian food store, and a few minutes before I
    turn down the heat to let the rice steam, I lay the
    frozen eel across it. By the time the rice has
    finished steaming, the eel has turned into a very
    gelatinous texture. It's wonderful, and goes well
    with steamed rice.

  3. #3
    Ema Nymton Guest

    Default Re: before I forget: eel fried rice

    On 10/5/2010 9:35 PM, Jean B. wrote:
    > We celebrated my daughter's birthday at a nice Japanese restaurant,
    > and she once again had eel fried rice. It is very good, and I think
    > it would be easy to make this at home. It contained rice, unagi, egg,
    > a few edamame, a bit of diced onion.... Seemed to have the sauce
    > (tare) as seasoning. Bits of resuscitated black mushroom would
    > probably be a good addition. Topped with tiny bits of seaweed and
    > scallion.


    What a nice birthday dinner. I have never made Japanese fried rice, but
    I noticed at the hibachi/teppanyaki tables, that the chef seasons the
    rice with butter. If you try making it, let us know how it turns out.

    Becca

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