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Japanese Cuisine: Edamame and Unagi (Eel) Mixed Rice

Discussion in 'The Asylum' started by Heizengard, Oct 6, 2015.

  1. Heizengard AKA Cernel Joson

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    Edamame (soy beans) and broiled "kabayaki" style unagi (eel) are mixed together with steamed white rice and a sweet and savory sauce, or "tare", to create an easy to prepare yet elegant Japanese mixed rice dish.

    There are many variations ofmixed rice, or "mazeh gohan" in Japanese cuisine. The combination of ingredients is limited only to the creativity of the chef. In this recipe for edamame and unagi mixed rice, a chiffonade of fresh shiso (green perilla leaf) is incorporated to add surprisingly fresh aroma and flavor. Additionally, a sauce, or "tare" is mixed into the steamed rice with the edamame and unagi, which adds a burst of umami to the mixed rice.

    For dinner at home, serve the edamame and unagi mixed rice in individual rice bowls. If you are preparing this for a potluck or party, the recipe can easily be scaled to meet your needs. For potlucks or parties, consider serving the mixed rice in a large Japanese wood oke.

    Recipe and source: http://japanesefood.about.com/od/Easy-Japanese-Recipes/r/Edamame-and-Unagi-Eel-Mixed-Rice.htm
     

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