1Wash and place the rice in a rice cooker, then add 3 tablespoons of (A). Fill the cooker with water to the 2 cup line and cook the rice as usual.

2Cut some of the grilled eel into bite-sized pieces for garnish, and cut the rest into 1cm x 1cm cubes to use as an ingredient in the dish.

3When the rice is done, add the grilled eel cubes to the rice and steam for about 10 minutes. Sprinkle a little salt on top, mix everything together and form rice balls of an easy to eat size.

4Heat the salad oil in a frying pan and add the rice balls from step 3. While cooking, brush the surface of the rice balls with the remaining (A) and cook until golden brown on both sides.

5Place the garnishing pieces of grilled eel on top of the rice balls and garnish with finely chopped green onions.
Since rice cooked with mixed honey sauce tends to lose its shape more easily, be sure to roll the rice balls firmly to prevent them from falling apart.