This post that I have for you today isn’t so much a recipe as it is a how-to guide to plate the dish I have pictured for you below. All you need to make this happen is a ring mold!
- white rice, cooked
- cucumbers, coined
- pre-grilled and vacuum-packed Japanese unagi in sauce, steamed to heat up
- poached egg
- salted seaweed sheets, sliced into strips
- bubu arare rice cracker
Once you have all of the above ready, it’s a simple matter of layering! First put your ring mold down on the center of your plate and fill with white rice. Remove the ring mold and top the rice with the cucumbers, a slice of the unagi, and a poached egg. To the side, sprinkle a handful of the seaweed sheets followed by the rice crackers.
In the future, I would place the unagi and a spoonful of its sauce directly on top of the rice so that the rice can soak up the sauce. The cucumber ended up being an unwanted barrier that I picked out and ate first!