Steps

1. Peel 100g of Japanese mountain yam and soak it in vinegared water for about 5 minutes.
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2. In a bowl, combine 200g of ground chicken with the grated Japanese mountain yam that was soaked in vinegared water.
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3. Add 5 tbsp of potato starch and mix the ingredients until well combined.
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4. Cut 1 nori sheet into three equal pieces.
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5. Place the nori sheet with the rough side facing up, spread the mixed filling evenly over it with the back of a spoon. (Tip! Lightly wetting your hands makes it easier to spread.)
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6. Using a pointed object like a bamboo skewer, make deep lines on the surface of the filling on the nori. Make one line in the center as well. (Tip! This helps to replicate the appearance of eel.)
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7. Heat vegetable oil in a frying pan.
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8. Place the filling in the heated frying pan with the nori side facing up, and cook over medium heat for about 2 minutes 30 seconds.
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9. Once browned, flip it over. After both sides are browned, reduce the heat to medium-low, cover with a lid, and steam for about 1 minute.
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10. Once cooked through, remove from the frying pan.
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11. Cook the remaining nori pieces in the same way.
    🕒 03:02
12. After all pieces are cooked, wipe off any excess oil from the frying pan.
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13. Add 3 tbsp of cooking sake and 3 tbsp of mirin to the frying pan and heat to evaporate the alcohol.
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14. Add 3 tbsp of soy sauce and 2 tbsp of sugar, stir to coat everything, and simmer until thickened.
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15. Return the cooked "fake unagi" pieces to the frying pan and coat them with the sauce.
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16. If you want to char the "fake unagi", lightly torch the surface with a kitchen torch. (Tip! You can also brown them under a broiler.)
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17. Serve the cooked rice into a donburi bowl.
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18. Drizzle the remaining sauce over the rice. (Tip! If the sauce is too strong, dilute it slightly with water.)
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19. Top the rice with Japanese basil (shiso) and, if desired, add shredded egg omelet.
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20. Cut the "fake unagi" pieces and arrange them on top of the donburi.
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21. Once arranged, drizzle a little more sauce over the top, and it's complete.
    🕒 05:49