Mama's Eel Rice Bowl

• 2 Chikuwa
• 1 Eel sauce
• 2 tbsp Soy sauce
• 2 tbsp Mirin

1. Cut into the chikuwa vertically, and open it up, score a lattice pattern in the inside.
2. Add the sauce to a frying pan, add in the chikuwa, and turn on the heat.
3. Cook the inside of the chikuwa first.
4. It is hard to cook because it curls up, but pressing down on it with a pair of cooking chopsticks will flatten it out.
5. Flip it over, and cook the other side.
6. You do not need to cook the chikuwa through, so it is done one it is soaked in the sauce.
7. This is after seasoning.
8. But this is what the inside of the chikuwa should look like.
9. I had chikuwa was near its expiration date, so I seasoned it and stuck it in the freezer.
10. I do this in 2 stages.
11. It will not stick together if you place a cooking sheet in between.

chikuwa, sauce, soy sauce, mirin

Taken from cookpad.com/us/recipes/145281-mamas-eel-rice-bowl (may not work)