Tamagoyaki and Kabayaki Eel Rice Bowl
Corn and Green Peas

A vibrant Japanese-inspired rice bowl featuring sweet corn and tender green peas, topped with a fluffy crab stick omelet, thick tamagoyaki egg roll, and savory glazed kabayaki eel.

Ingredients

• 2 cups white rice
• 1 ear fresh corn
• 4 eggs
• 2 tbsp milk
• 2 crab meat sticks
• 1 packet pre-packaged kabayaki eel
• 1/2 cup green peas
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• to taste sesame seeds
• to taste seaweed flakes
• to taste parsley
• to taste cooking oil

Instructions

1. 1Measure and Wash Rice with Fresh Corn

   

   Pour rice into a metal bowl containing water, and slice fresh corn kernels directly off the cob into the bowl with the rice.

   Tip: Cut the corn kernels close to the cob to get all the sweet juices into the rice.
2. 2Crack and Whisk Eggs with Milk

   

   Crack two eggs into a ceramic bowl, then pour in a small amount of milk from a pouch before whisking thoroughly.

   Tip: Adding milk to the eggs helps make the resulting omelet extra smooth and tender.
3. 3Prepare Crab Stick Egg Mixture

   

   Crack two more eggs into a bowl, tear crab meat sticks into fine strips, add a splash of milk, and whisk everything together.

   Tip: Tear the crab sticks into thin strips so they distribute evenly throughout the egg batter.
4. 4Cut Kabayaki Eel

   

   Open the package of pre-packaged kabayaki eel and use kitchen shears to cut it in half so it fits properly into the pan.

   Tip: Pat the eel dry lightly if there is excess sauce before cutting to prevent slipping.
5. 5Cook Crab Stick Omelet

   

   Heat oil in a frying pan, then pour in the whisked crab stick egg mixture to cook a smooth omelet.

   Tip: Ensure the pan is evenly coated with oil so the smooth omelet releases easily.
6. 6Roll Thick Tamagoyaki

   

   Pour beaten egg into a square multi-section pan and use chopsticks to carefully roll it into distinct layers to form a thick tamagoyaki.

   Tip: Roll the layers while the surface is still slightly soft so they stick together nicely.
7. 7Mix the kabayaki sauce

   

   Measure light soy sauce, dark soy sauce, oyster sauce, and honey into a small dish with half a bowl of water, then stir them together to create the homemade kabayaki sauce.

   Tip: Mix the sauce thoroughly in a small bowl before cooking so the honey and oyster sauce dissolve evenly.
8. 8Simmer the kabayaki eel

   

   Place the pre-packaged kabayaki eel pieces into a frying pan, pour the prepared sauce over them, and let them simmer until heated through and well-coated.

   Tip: Simmer on medium heat until the sauce reduces slightly and richly coats the eel, then sprinkle with sesame seeds.
9. 9Blanch the green peas

   

   Submerge the green peas in a metal mesh strainer inside boiling water to blanch them, preserving their vibrant color before mixing them into the cooked corn rice.

   Tip: Keep the blanching brief so the green peas stay bright green and tender-crisp.

Storage & Reheating

Burn It Off

Frequently Asked Questions