The Caterer

Japanese rice in an eel parcel

11 September 2006
Japanese rice in an eel parcel


(serves four)

8 eels "anago" in Japanese weighing about 40g each sliced open
1½cups Japanese sticky rice
Fresh asparagus spears

For the honey wine sauce:
200cc red wine
2 2/3 tbs lemon juice
70cc honey
50-60cc soy sauce

For the garnish:
4 leaves boiled cabbage
Black peppercorns crushed
Peanuts crushed
Finely chopped parsley


Rinse rice 30 minutes before cooking. Cook in a measure of water which is volume-for-volume the same as the rice.

Make the cooked rice into small balls.

Clean eel and season.

Peel the skin off the asparagus. Boil and make a cut approximately 2½ inches through the centre of each spear.

Bind the rice balls into the asparagus. Wrap tightly with the eel. Baste with melted butter and place under a pre-heated grill until the eel becomes golden brown.

Heat the honey wine sauce over a low heat and cook until the amount is reduced by between a half to one third.

Steam the cabbage with a knob of butter and a drop of water.

To serve, place it with the grilled rice balls on the plate, and pour over the sauce.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!