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.

"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.

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