By steaming rice mixed with eel kabayaki and sauce together in a steamer, the flavors of the eel and the sauce spread and a unique roasty aroma and flavor develop.
うなぎの蒲焼きと、タレを混ぜ込んだご飯を蒸篭で一緒に蒸すことで、うなぎやタレのうまみが芯まで染みこみ独特の香ばしさと風味を引き出す。