Serves 2

Ingredients A:

• Egg, 1 (50 grams)
• Salt, amount as desired
• Sugar, 1 teaspoon

Ingredients B:

• Unagi Kabayaki (Broiled, Grilled or Roasted Eel), 80 grams
• Fresh Shiitake Mushroom, 1 piece (15 grams)
• Kabayaki Sauce, amount as desired
• Steamed Rice, 300 grams (about 2 rice bowls)
• Vinegar (for Sushi), 2 tablespoons

Tools:

• Wooden Steamer, 1 (or a 15cm cake mold with a sheet of baking paper)
• Plate, 1

Preparation:

1. Cut eel into 2 cm wide pieces, and cut Shiitake mushroom into thin strips. Sprinkle on Kabayaki sauce to marinate.
2. Using Ingredients A, fry a thin egg omelette, then cut it into thin strips.

Instructions:

1. Add sushi vinegar to hot steamed rice, and mix well.
2. Place it in a pre-wet wooden steamer (if wooden steamer is not available, you may use a 15cm cake mold with a baking sheet on it). Then on top of the rice, add mushrooms, omelette strips and finally eel (in this order).
3. In a Thermos® Shuttle Chef® inner pot, add 100ml of water. Put contents made in Step 2 (with the wooden steam or cake mold together) on a plate (so that it does not get wet). Transfer them into inner pot. Cover with lid and heat over medium-high heat.
4. Bring to boil and simmer on low heat for 2 minutes.
5. Transfer inner pot into Shuttle Chef® outer pot. Cover lid and keep warm for 8 minutes before serving.

Notes:

• This recipe uses a Thermos® Shuttle Chef®.

Tips:

• This is steamed sushi where you can fully enjoy the taste of eel. You may even consume it directly from the wooden steamer.

Photo and recipe courtesy of Thermos Japan.