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Modu Recipe

Shin Dong-min's Dashimaki Eel Rice Bowl

A Japanese-style rice bowl made by rinsing off the existing sauce from store-bought seasoned eel, coating it with a new sauce for a glossy finish, and serving it over rice with soft dashimaki.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Rinsing the store-bought eel and patting it dry helps reduce the fishy odor of frozen or processed eel.
  • Brush the eel sauce after briefly grilling the eel to prevent burning while achieving a glossy surface.
  • Cool the dashima broth before mixing with eggs to prevent the eggs from partially cooking.
  • Pour the egg mixture in small batches and roll to create even layers in the dashimaki.

Recommended for

  • Those who want to enjoy store-bought eel at home without the fishy smell, in an elegant way.
  • Those who want to serve soft Japanese-style rolled omelet and eel in one bowl.
  • Those preparing a special rice bowl for guests.

Shop ingredients on Coupang(Ad)

store-bought seasoned eeleggsdashima-katsuobushi brothsugarmirimeel saucecooking oillarge green oniongarlic chives

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