Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of water
- 1 tablespoon of salt
- 4 eel fillets
- 2 tablespoons of soy sauce
- 2 tablespoons of sake
- 2 tablespoons of mirin
- 4 bamboo skewers
- 4 green onions
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Rice cooker
- Grill or broiler
- Skewers
Step-by-step instructions:
1. Rinse the rice in a strainer until the water runs clear. Add the rice and water to the rice cooker and cook according to the manufacturer's instructions.
2. While the rice is cooking, prepare the eel. In a small bowl, mix together the soy sauce, sake, and mirin. Brush the mixture over the eel fillets and let them marinate for 10 minutes.
3. Preheat the grill or broiler to medium-high heat. Thread the eel fillets onto the bamboo skewers and grill or broil for 5-7 minutes on each side, or until cooked through.
4. While the eel is cooking, prepare the kiritanpo. Cut the green onions into small pieces and mix them into the cooked rice. Divide the rice into four portions and shape each portion into a cylinder around a bamboo skewer.
5. Brush the kiritanpo with sesame oil and season with salt and pepper. Grill or broil for 3-4 minutes on each side, or until golden brown.
6. Serve the grilled eel skewers on top of the kiritanpo.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow manufacturer's instructions
Grill or broiler: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 10g
Carbohydrates per serving: 70g
Protein per serving: 20g
Substitutions for ingredients:
Short-grain rice can be substituted with medium-grain rice. Eel fillets can be substituted with salmon fillets.
Variations:
Add diced vegetables such as carrots or mushrooms to the kiritanpo. Use different types of fish for the grilled skewers.
Tips and tricks:
Make sure to rinse the rice thoroughly before cooking to remove excess starch. Marinate the eel for at least 10 minutes for maximum flavor. Brush the kiritanpo with sesame oil to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Arrange the skewers on a platter with a garnish of sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with a side of miso soup and a green salad.
Suggested side dishes:
Miso soup and green salad
Troubleshooting advice:
If the kiritanpo is too dry, add a little more water to the rice before shaping it around the skewers.
Food safety advice:
Make sure to cook the eel and rice thoroughly to prevent foodborne illness.
Food history:
Kiritanpo is a traditional Japanese dish made from mashed rice that is shaped around a skewer and grilled. It originated in the Akita Prefecture in northern Japan.
Flavor profiles:
The kiritanpo is savory and slightly nutty, while the grilled eel is sweet and savory with a slightly smoky flavor.
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese