Product introduction

Japanese Seasonings

動画で見る

Japanese Seasonings lineup


Avocado and Eel Chirashi Sushi Don

1

Cut a cucumber round slice, then place the cucumber in Asaduke no Moto (Seasoning for pickles) and massage.


2

Grill the eel, basting it with the sauce during cooking.


2

Cut the grilled eel into bite-sized pieces when it’s cooked.


4

Mix eel with egg then bake it on the frying pan make an omelet ; cut into 1cm cubes.


4

Mix sushi rice vinegar with freshly boiled rice.


4

Cut avocado, eel and omelet into bite-sized pieces and serve on a platter.


4

When cucumber becomes soft, squeeze to remove the liquid and serve on a platter as well.


4

As for decoration, soak into the myoga, ginger briefly and then drain, then decoration on a platter.


4

Finaly, sprinkle the white sesame seeds on a platter.


Ingredient

Ebara Unagi Kabayaki no Tare (Seasoning for Rice Bowl : Grilled Eel)

10g
Ebara Asaduke no moto Regular (Seasoning for pickles)

20g
Grilled eel 40g
Eggs 1/2pc
Avocado 50g
Cucumber (sliced) 25g
Myoga (sliced thinly) 15g
Ginger (cut into thin strips) 8g
White sesame seeds 3g
Cooked rice 200g
Sushi vinegar 18ml

Other

More information about the recipes.


Return To Top Of Page
Copyright (C) EBARA FOODS INDUSTRY ,INC. All Rights Reserved