Name: Glazed Eel Donburi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz grilled eel fillet; 0.25 cup cooked brown rice; 0.5 cup shelled edamame; 1 large egg; 1 tbsp coconut aminos; 0 tsp honey; 1 tsp rice vinegar; 0.25 tsp ginger powder; 1 stalk green onion; 0 tsp sesame seeds; 0 tsp avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Glazed Eel Donburi Bowl

Broiled eel glazed in a savory coconut amino reduction, served over nutty brown rice with vibrant edamame and a silky shredded egg crepe.

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NUTRITION

Protein

45.9g

Fat

31.6g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled eel fillet

0.25 cup cooked brown rice

0.5 cup shelled edamame

1 large egg

1 tbsp coconut aminos

0 tsp honey

1 tsp rice vinegar

0.25 tsp ginger powder

1 stalk green onion

0 tsp sesame seeds

0 tsp avocado oil

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PREPARATION

1
In a small saucepan, whisk together the coconut aminos, honey, rice vinegar, and ginger powder over medium heat until slightly thickened into a glossy glaze.
2
Whisk the egg in a small bowl; heat the avocado oil in a non-stick skillet and pour in the egg to create a very thin crepe, then slice it into fine ribbons once cooled.
3
Place the eel fillet on a parchment-lined baking sheet and brush generously with half of the prepared glaze.
4
Broil the eel for 3-4 minutes until the edges are caramelized and bubbling.
5
Steam the edamame until tender and warm the pre-cooked brown rice in a serving bowl.
6
Assemble the bowl by layering the rice at the base, topped with the sliced eel, edamame, and egg ribbons.
7
Drizzle the remaining glaze over the bowl and garnish with thinly sliced green onions and toasted sesame seeds.