Two happy donabe pots for tonight's dinner.
To serve with the quick donabe pot-au-feu, I made the simple Unagi (eel) chirashi sushi.
I made the simple sushi rice for the chirashi (you can find the recipe here), and tossed the sushi rice with some edamame beans and yuzu rinds.
Meanwhile, for the BBQ eel (purchased from a Japanese market), I first removed the skin, cut the meat into strips. It was wrapped with the foil and heated in the oven (350F degrees) for about 10 minutes.
Once the sushi rice was decorated with the unagi pieces, beni shoga (pickled ginger), sansho pepper, and ground white sesame seeds, it was ready to go. We made our own temaki rolls by wrapping the unagi sushi rice with the red leaf lettuce and nori (roasted seaweed).
It was so easy and delicious.
