Fake Eel Rice Bowl with Atsuage Tofu

Fake Eel Rice Bowl with Atsuage Tofu

A vegetarian version of an eel rice bowl. Please try this recipe when you're looking for something interesting, cost-effective, and healthy.

Ingredients: Serves 2

1 pack (250g)
Soy sauce
4 tablespoons
4 tablespoons
Sansho pepper
as desired
Hot cooked white rice
2 rice bowls


1. Cut the atsuage as thick as you would cut sashimi (about .5 cm). Combine the soy sauce and mirin and marinate the atsuage in it for at least 10 minutes.
2. Lightly brown both sides of the atsuage using a or an oven.
3. Add the marinade of soy sauce and mirin to a small saucepot and heat. Bring to a boil while stirring to thicken it, but be careful not to burn it.
4. Put the cooked atsuage in the pot with the sauce and mix well. Place in a bowl on top of plenty of rice and top with ground sansho pepper.

Story Behind this Recipe

Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl.