Unagi Kabayaki Tempura Ricebowl

The absolute comfort food for a stressful day at work. The best part? It's ready in just 15 mins with the help of Fassler Gourmet's pre-cooked Unagi Kabayaki Fillet. Bite into crisp, golden goodness packed with tasty unagi sauce. YUMMY!

Prep Time: 5 mins | Cooking Time: 10 mins | Serves 2 pax

Ingredients

• 200g Unagi Kabayaki - I got mine from Fassler Gourmet

• 2 Tbsp Crushed Seaweed Flakes

• 1 Tbsp Spring Onion, chopped

• Pinch of Japanese Chili Power

• Cooking Oil

• Cooked Japanese White Rice

(Tempura Batter)

• 1 Egg Yolk

• 130g Cold Water

• 80g Plain Flour

• 60g Rice Flour

• 1/2 Tsp Baking Soda

• 1/2 Tsp Salt

Directions

(Tempura Batter)

1. In a large mixing bowl, add in Egg Yolk and cold water and lightly whisk.

2. Sift in the plain flour, rice flour, baking soda and add in the salt. Stir well.

(Tempura)

1. Cut the Unagi Kabayaki into 8 pieces and lightly dip each piece in the Tempura Batter.

2. Fill a small saucepan with oil and heat it up on medium heat. Deep-fry the Unagi Tempura pieces till golden brown and set aside.

(Assembling the rice bowl)

1. Add the cooked rice to a small bowl and sprinkle the crushed seaweed flakes on top. Add the cooked tempura pieces on top and sprinkle with the chopped spring onion and Japanese chili powder.

2. Ready to serve!

Note: Eat this dish while it's still hot so that the batter remains crispy!

Enjoy!

Signing off, Cher