Canned Fish (Eel) Quinoa

Whenever whole grains such as quinoa or other multigrains are planned in our family meals, extras of chicken and seafood such as shrimps, canned fish are added while cooking these grains - not only to impart flavors; but more importantly to boost protein in the cooked grains. This is in addition to other main protein dishes that are being prepared separately. For example, One Pot Shrimp Quinoa and One Pot Shrimp Multigrains can be served with chicken (main protein) and veggies as a protein-worthy grain bowl. 

Sometimes when there is leftover grilled/roasted salmon, it can be as easy and simple as gently flaking leftover salmon into the cooked rice (or grains), fluff and mix salmon into the rice. When there is no leftovers, the often forgotten pantry-friendly canned fish becomes our friend. Canned sardines or canned mackerel if you have; but today, this canned version of braised eel with fermented black beans fits the bill of One-Pot Canned Eel Quinoa.


Which rice cookers or multi-cookers are you currently using? I am using this rice cooker which is one of the most common multicooker (cooks rice, steams/stews/braises dishes, cooks soups etc.) in many Taiwan households. It operates with simple ON-OFF and COOK-WARM buttons, its durability and reliability has been proven as my family has been using it for years (and hopefully, many more years).

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Grilled Eel Rice, Unagi Don 鳗鱼饭

Not until I saw eel and eel bento being promoted all over on ad flyers of two of my neighborhood Japanese supermarkets, I did not even know the existence of a day Doyo-ushi - a day in Japan that is "dedicated" to eating eel (unagi). Generally, the consumption of eel during hot and humid summer days in Japan helps people fight fatigue and recover stamina as eel is nutritious with a rich source of Vitamins A, B1, B2 and E.

Japanese unagi imported from Japan, available in Mitsuwa (on sale for $17.99 for 4.4oz eel)

Eel is actually not seasonal and can be enjoyed all-year round. You can always order eel sushi, or eel rice (Unangi Don) from the regular menu in a reputed Japanese eatery; or buy eel (typically, already broiled, then vacuum-packed) from the supermarket.

Due to decreasing eel population, it is now very rare to have eels from Japan that is imported and sold in our local supermarkets. Most packaged broiled eels (I would say 90%) sold in Japanese and Korean supermarkets are all from China. If you frequent Japanese restaurants/eateries very often, and happens to love Unagi Don, that unagi is most likely from China as well.

Eel preparation, with reference to JustOneCookbook.com 

Rare as the facts but on this special day of Doyo-ushi and a week before, some supermarkets here in the Bay Area especially the Japanese supermarkets bring in eels, usually already broiled and vacuum-sealed, that are indeed "product of Japan". As a bonus to eel-consumers, it might be during this time that the already expensive "product of Japan" (about $25 for just about a 5-oz broiled eel) will be discounted, to about $18 - well, not heavily discounted but still a discount; and without doubt, even after sale, it is still much more expensive than the China eel counterpart that is just 1/5th the price ($6-7 for about 5-6oz eel).

Which would you buy?

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