Mamushi Donburi is another dish that is exclusively served in Singapore. Rice is topped with kinshi eggs, charcoal grilled eels and mentaiko, served with Japanese yam and onsen egg on the side. Mixing all the ingredients into the bowl produces a dish that was exploding with flavours, mainly from the combination of the mentaiko and the homemade sauce on the eel. Although the Japanese yam contributed little to the overall umami-ness of the dish, it gave the rice a slight sticky texture, which can be subjective to personal preference. I personally enjoyed this Donburi best, mainly due to the use of the mentaiko and the onsen egg, which elevated the flavour of the homemade sauce. Unlike the other 2 donburis, little/no additional sauces are needed for this one.