Super quick way to make a rice eel bowl!
Credit: 1mincook
Recipe:
Water: 500 ml
Kelp: 5g
Katsuobushi: 10 g
Rice: 300 g (2 cups based on paper cups)
Water: 360 ml (2 cups based on paper cup)
Honda City: 0.5 spoon
Eel: 500g
Teriyaki sauce: 100g
Minced ginger: 1 spoonful
Chives: 100g
Eggs: 4 eggs
Cooking wine: 1 spoonful
Sugar: 0.5 spoonfuls
Taste salt: 0.3 spoonfuls
Cooking oil: 2 spoons
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