Unagi Kamameshi

Wash 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Soak the washed Japanese short-grain rice in cold water for 30 minutes, then drain it very well.

Cut 150g Unagi kabayaki into bite-sized pieces, approximately 2-3 cm wide.

In a small bowl, combine 15g Koikuchi soy sauce, 10g Mirin, 10g Sake, and 5g granulated sugar to create the unagi sauce. Stir until the granulated sugar is fully dissolved.