Eel Rice & Eel Seaweed Soup

Eel Rice & Eel Seaweed Soup

by meggy dancing apple

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

The fat and tender eel rice is really fascinating. Although there are several Japanese restaurants next to the house, and there are many different kinds of eel rice, it costs dozens of dollars for a serving, which is delicious, but it is still a bit distressed. .

After eating more often, I got the idea of making eel rice by myself. Saving money is one aspect, mainly to enjoy the fun of cooking.

The plump and tender eel pieces are wrapped in thick sauce, so fragrant! Just a few simple steps to make the plump and tender eel rice, which saves money and is delicious. I want to open a private house for takeout. You should also try it!

Ingredients

Eel Rice & Eel Seaweed Soup

1. Let's braise the rice first: lightly wash the rice;

Eel Rice & Eel Seaweed Soup recipe

2. Use the rice cooker "fine cooking" function to stew rice; the eel is cesarean to remove the internal organs, cleaned inside and out, and the fish gills are also removed;

Eel Rice & Eel Seaweed Soup recipe

3. Look at the inside of the eel's abdomen, the blood and peritoneum must be removed;

Eel Rice & Eel Seaweed Soup recipe

4. Place the eel's abdomen up and spread it out on the chopping board; use a knife to cut diagonally along the edge of the spine;

Eel Rice & Eel Seaweed Soup recipe

5. Cut both sides of the spine so that the spine can be easily lifted;

Eel Rice & Eel Seaweed Soup recipe

6. Cut off the fish head, finer tail and spine;

Eel Rice & Eel Seaweed Soup recipe

7. Cut the fish into large pieces;

Eel Rice & Eel Seaweed Soup recipe

8. The seasoning sauce is not limited to the following, the ratio can be adjusted according to the taste, slightly sweeter: salt, soy sauce, light soy sauce, dark soy sauce, sugar, sake, water; the sake can be changed into cooking wine, and a little dark soy sauce can be used for coloring; starch Don't put it in the juice, and then adjust it separately into starch slurry before putting it;

Eel Rice & Eel Seaweed Soup recipe

9. Pour a little vegetable oil in a frying pan, fry the fish skin down first, then turn it over and fry the fish meat side;

Eel Rice & Eel Seaweed Soup recipe

10. Fry on low heat until slightly browned on both sides;

Eel Rice & Eel Seaweed Soup recipe

11. Pour the sauce evenly into the pot and simmer for a few minutes on low heat;

Eel Rice & Eel Seaweed Soup recipe

12. When the soup becomes less, mix a little starch into a slurry with cold water, pour it into the pot, and turn off the fire after it boils again;

Eel Rice & Eel Seaweed Soup recipe

13. At this time the rice is also simmered. This kind of well-defined grains is especially suitable for eel rice; take an appropriate amount of rice into a bowl, then put the eel cubes and colorful vegetable threads on the rice, pour the sauce, and sprinkle a little cooked white sesame. Ready to eat

Eel Rice & Eel Seaweed Soup recipe

14. Eel seaweed soup

Eel Rice & Eel Seaweed Soup recipe

15. When frying the fish pieces, make a soup: cut the fish head, fish tail, and fish spine into sections;

Eel Rice & Eel Seaweed Soup recipe

16. A little kelp soup is prepared in advance;

Eel Rice & Eel Seaweed Soup recipe

17. Wash with cold water and soak softly;

Eel Rice & Eel Seaweed Soup recipe

18. Pour a little oil in a skillet and fry the fish head and fish tail and fillet;

Eel Rice & Eel Seaweed Soup recipe

19. Pour some hot water and boil;

Eel Rice & Eel Seaweed Soup recipe

20. Add the kelp shreds into the soup, simmer on a low heat until it tastes edible, and add a little green vegetables and chives to add color and fragrance.

Eel Rice & Eel Seaweed Soup recipe

Tips:

1. The sauce of stewed eel is slightly sweeter and more delicious; finally, a little starch slurry can make the soup better adhere to the fish; the sauce should be left more, and it will be delicious when it is poured on the rice;
2. The kelp shreds for the stew should be soaked in advance, so as to save time;
3. The rice of eel rice should not be soft, the grains are clearly able to absorb the juice better and taste better.

Comments

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