今晚食《滑蛋鰻魚飯》再加青瓜淺漬，10分鐘開餐，快靚正！送飯一流，小鬼撈蛋汁也比平時吃多了，奶奶更問為什麼不煮多點飯????
材料（2-3人份）：
急凍鰻魚 1條 （600g)
洋蔥（切幼絲） 1隻
雞蛋 3隻（拌勻）
蔥花 隨意
醬汁材料：
水 200ml
鰹魚汁 2湯匙
日本豉油 2湯匙
味醂 2湯匙
酒 2湯匙
糖 1湯匙
製法：
1）鰻魚放室溫解凍，160度焗8分鐘至熱，切大塊
2）同時混和所有醬汁材料，加入洋蔥絲，小火煮10分鐘至軟
3）蛋汁以順時針方向由鍋邊，最後中間來加入
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