Usually “kabayaki” is for eels/unagi/鰻, but the same recipe can be applied to conger eel/anago/穴子!
“Kabayaki” basically means “broiled in Japanese sauce”.
Needless to say, I know little about the Missus’ sauce recipe!
Although the steamed rice was plain, the Missus added some zip to it by seasoning it with her own home-pickled hapanese pepper seeds/sansho/山椒.
She first cooked the conger eel fillets in the oven before frying them in a sauce of her own design and placing them atop the rice with their sauce.
She finally placed chopped chives on the conger eel for extra taste, colour and balance.
She used the same new rectangular boxes as yesterday making full use of the partition.
As for the greend and fibers she inserted plenty of boiled rape flowers/na no hana/菜の花 seasoned with sesame seeds dressing and boiled black beans.
For more fibers she added some fresh mini radishes and her own pickled green and red daikon.
For dessert, the Missus’ specialty: plain tamagoyaki/Japanes omelette/卵焼き!
Great balance, very tasty and plenty of it!
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