#aca三届烤明星大赛#japanese-style Grilled Eel
by zeychou
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Cook a bowl of rice.
2. Wash the eel and drain. What I bought is quick-frozen, and there is no need to clean and remove bones.
3. Place the eel skin down on the grill, and place a baking tray wrapped in tin foil underneath for easy cleaning. Pour a tablespoon of sake into a small bowl and use a brush to brush the sake on the eel.
4. Preheat the oven to 100 degrees, put the eel in the oven and bake for 5 minutes. Take out, turn it over, brush with a layer of sake, and bake it in the oven for 5 minutes.
5. Put 1 tablespoon of mirin, half a tablespoon of sake, 1 tablespoon of soy sauce, and half a tablespoon of honey into a bowl to make eel sauce.
6. Preheat the oven to 200 degrees, put the eel skin down, brush with the eel sauce, and bake it in the oven for about 10 minutes.
7. Take the eel out and turn it over, brush with sauce, put it in the oven and continue to bake for 10 minutes. Turn it over again, brush the sauce, and bake for 5 minutes.
8. Started making eel rice with sauce. Put the kombu flower and kelp in a small bowl, pour in hot water, and soak for about 5 minutes.
9. Filter the soaked water and pour it into a boiling pot to heat
10. Pour in half a tablespoon of sake.
11. Add salt again.
12. Add a few drops of light soy sauce and turn off the heat after boiling.
13. Add 1 tablespoon of mirin.
14. Add half a tablespoon of sake.
15. Add 1 tablespoon of soy sauce.
16. Add half a tablespoon of honey, bring to a boil, pour out and set aside.
17. Put the rice in a bowl and drizzle the eel rice with the sauce.
18. Take out the eel, cut into small pieces, put it on the rice, and pour the eel rice with the sauce.
