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Mock Unagi Potato Rice Bowl
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Peel 2 potatoes (200g) and remove the eyes, cut them into about 8 pieces, and put them in a heatproof bowl.
Ingredients for this step
Potatoes
2 pieces (200g)
0:46
~5 min
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Ingredients
1
Peel 2 potatoes (200g) and remove the eyes, cut them into about 8 pieces, and put them in a heatproof bowl.
Potatoes 2 pieces (200g)
0:46
~5 min
2
Cover with plastic wrap and microwave at 600W for 4 minutes.
1:03
~4 min
3
Once heated, mash the potatoes with a fork or masher until no lumps remain.
1:09
~3 min
4
Add the hanpen and mash and mix it in until it loses its shape.
1:16
~3 min
5
Add 2 tablespoons of potato starch and 2 tablespoons of water and mix together. If the mixture is not loose enough depending on the moisture content of the potatoes, adjust by adding more water.
1:29
~2 min
6
Cut 1 sheet of nori into 3 equal parts along the short side with a knife, place them on a flat surface, and divide the potato paste into 3 portions and spread it over them.
1:47
~3 min
7
Using something pointed such as a bamboo skewer or toothpick, first draw one line down the center, then add more lines along the edges at intervals of 2 to 3cm.
2:12
~2 min
8
Heat oil in a frying pan over medium heat, place the pieces potato-side down, and cook until browned.
2:29
~4 min
9
Once browned, flip them over, lower to medium-low heat, cover, and steam-cook for 2 minutes. Once cooked through, transfer them to a tray or plate.
2:52
~3 min
10
In the empty frying pan, add 3 tablespoons of sake, 3 tablespoons of mirin, 2 tablespoons of soy sauce, and 2 tablespoons of sugar, mix everything to cook off the alcohol, and heat until thickened.
3:20
~4 min
11
Once it thickens, return the pieces you set aside to the pan and coat them with the sauce. If you have a kitchen torch, sear the surface to add char marks, then cut into bite-sized pieces.
3:37
~3 min
12
Serve the cooked rice in a bowl, drizzle the reduced sauce left in the frying pan over it, add sansho pepper to taste, and top with the cut pieces.
4:19
~2 min
1
Step 1
Peel 2 potatoes (200g) and remove the eyes, cut them into about 8 pieces, and put them in a heatproof bowl.
Potatoes
2 pieces (200g)
2
Step 2
Cover with plastic wrap and microwave at 600W for 4 minutes.
Potatoes
2 pieces (200g)
3
Step 3
Once heated, mash the potatoes with a fork or masher until no lumps remain.
Potatoes
2 pieces (200g)
4
Step 4
Add the hanpen and mash and mix it in until it loses its shape.
Hanpen (fish cake)
1 piece
5
Step 5
Add 2 tablespoons of potato starch and 2 tablespoons of water and mix together. If the mixture is not loose enough depending on the moisture content of the potatoes, adjust by adding more water.
Potato starch
2 tablespoons
Water
2 tablespoons
6
Step 6
Cut 1 sheet of nori into 3 equal parts along the short side with a knife, place them on a flat surface, and divide the potato paste into 3 portions and spread it over them.
Potatoes
2 pieces (200g)
Hanpen (fish cake)
1 piece
Potato starch
2 tablespoons
Water
2 tablespoons
Nori sheet
1 sheet
8
Step 8
Heat oil in a frying pan over medium heat, place the pieces potato-side down, and cook until browned.
Vegetable oil
to taste
10
Step 10
In the empty frying pan, add 3 tablespoons of sake, 3 tablespoons of mirin, 2 tablespoons of soy sauce, and 2 tablespoons of sugar, mix everything to cook off the alcohol, and heat until thickened.
Sake
3 tablespoons
Mirin
3 tablespoons
Soy sauce
2 tablespoons
Sugar
2 tablespoons
11
Step 11
Once it thickens, return the pieces you set aside to the pan and coat them with the sauce. If you have a kitchen torch, sear the surface to add char marks, then cut into bite-sized pieces.
Potatoes
2 pieces (200g)
Hanpen (fish cake)
1 piece
Potato starch
2 tablespoons
Nori sheet
1 sheet
Sake
3 tablespoons
Mirin
3 tablespoons
Soy sauce
2 tablespoons
Sugar
2 tablespoons
12
Step 12
Serve the cooked rice in a bowl, drizzle the reduced sauce left in the frying pan over it, add sansho pepper to taste, and top with the cut pieces.
Cooked rice
to taste
Sansho pepper
to taste
Sake
3 tablespoons
Mirin
3 tablespoons
Soy sauce
2 tablespoons
Sugar
2 tablespoons
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