Crab Stick Scrambled Egg Eel Rice

A decadent and comforting bowl featuring tender, teriyaki-glazed eel served over a bed of fluffy, crab-infused scrambled eggs and steamed rice.

Ingredients

• 1 large piece eel
• 4 pasteurized eggs
• 3 crab sticks
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp honey
• 1 tbsp mirin
• 0.5 bowl water
• 2 tbsp milk
• to taste black pepper sea salt
• to taste sesame seeds
• to taste seaweed strips
• to taste green onions
• as needed oil

Instructions

1. 1Prepare the egg mixture

   

   Crack 4 pasteurized eggs into a measuring cup. This serves as the base for the fluffy, crab-infused scrambled eggs that will accompany the eel.

   Tip: Using a measuring cup makes it easy to whisk and pour the eggs later.
2. 2Shred the crab sticks

   

   Take several crab sticks and shred them into thin, delicate strips using your hands. These strips will provide texture and a subtle sweetness to the scrambled eggs.

   Tip: Ensure the strips are thin so they blend evenly with the eggs for a consistent texture in every bite.
3. 3Season the egg mixture

   

   Add a splash of milk and a seasoning of black pepper sea salt to the cup containing the eggs and shredded crab sticks. The milk helps create a lighter, creamier texture in the final scramble.

   Tip: Dont over-season, as the eel dish will have its own teriyaki sauce.
4. 4Whisk the egg mixture

   

   Using a wooden spoon, whisk the eggs, crab sticks, milk, and seasoning vigorously until the mixture is well combined and slightly frothy.

   Tip: Vigorous whisking ensures the eggs are uniform and the crab is evenly distributed.
5. 5Prepare the teriyaki sauce

   

   In a small glass bowl, combine 2 spoons of light soy sauce, 1 spoon of oyster sauce, 2 spoons of honey, 1 spoon of mirin, and half a bowl of water. Stir well to integrate the ingredients into a balanced sauce.

   Tip: This simple sauce provides the perfect glaze for the eel and rice.
6. 6Cook the scrambled eggs

   

   Spray a pan with oil and heat it. Pour the egg and crab stick mixture into the pan over low heat. Gently push the mixture inwards with a spatula to create soft, fluffy curds.

   Tip: Keep the heat low for the creamiest scrambled eggs.
7. 7Pan-fry the eel

   

   Place the prepared eel into a preheated skillet with a little oil. Pan-fry over medium-low heat until the eel is heated through and slightly caramelized.

   Tip: Keep the heat low to prevent the sugar in the eel seasoning from burning.
8. 8Glaze the eel

   

   Pour the homemade teriyaki sauce over the pan-fried eel. Let it simmer gently until the sauce thickens and coats the eel thoroughly.

   Tip: Simmering allows the flavors of the sauce to penetrate the thick eel meat.
9. 9Assemble the rice base

   

   Spread the cooked crab stick scrambled eggs evenly over a bed of steamed white rice served in an oval plate to create the foundation for the dish.

   Tip: Using a wide oval plate makes it easier to layer the ingredients beautifully.
10. 10Plate the glazed eel

    

    Place the cooked, glazed eel carefully over the layer of crab stick scrambled eggs. Garnish with sesame seeds, seaweed, and chopped green onions for a complete, delicious meal.

    Tip: Use kitchen shears to trim the eel tail if it extends past the edge of the rice for a neater presentation.

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