Japanese Eel Rice

Name: Japanese Eel Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Dried eel; 150g Rice; 30g lettuce; 8g oil; 8g Mirin; 6g honey; 8g Cooking Wine; 8g Soy sauce; 5g Sugar; 20g starch; 2g Chicken Essence; 1g Seaweed; 1g White sesame

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Eel, also known as eel, is a kind of fish resembling a long snake-like appearance. It resembles a snake but has no scales. It is generally found in the waters at the junction of brackish and fresh water.
The most common way to eat eel is eel rice. There are two more choices for unagi rice, unagi don and unagi. In fact, "don" and "heavy" are both eel rice. The difference is that one is packed in a round bowl and the other is packed in a square box (heavy box). Generally, there are three levels of "pine, bamboo and plum" for bowls and box lunches in the store, and there are even more "extremely superior" and "extremely superior" levels. Generally, the larger the amount of eel, the higher the level, but the grade level of each store is not fixed.
The eels in eel rice are generally refined. So "kabayaki" and "white yaki" are the two most common cooking methods. According to its records, people in the past generally cut eel into rounds, skewered into a string and grilled. The shape of the eel was exactly similar to that of cattail, so the name "Kabayaki" came into being. Shirayaki is grilled with salt without any sauces and condiments, so that you can taste the original flavor of eel.
But the dried eel I have on hand has been air-dried and is not suitable for grilling, so it is best to stew it. "

Japanese Eel Rice

1. Prepare the main ingredients. If you want food to be delicious, the raw materials are very important. Therefore, the rice should be selected with less water absorption and full particles. Mirin is a yellowish, transparent and sweeter liquor made by mixing shochu, rice koji and glutinous rice to make them saccharify. After one or two months, it is filtered and made into a yellowish, transparent, sweeter liquor. In short, it is an alcohol condiment that contains alcohol, polysaccharides, and high sweetness. This is one of the main sources of Japanese flavor.

2. Rinse the rice twice, add a little oil, soak for 15 minutes, and then simmer in a rice cooker.

3. Soak the dried eel in clean water for two hours to soften it.

4. Remove the head and tail of the eel, cut into sections, add cooking wine and marinate for a while.

5. Pour mirin, honey, light soy sauce, dark soy sauce, sugar and a little water in a bowl and mix well.

6. Pat the surface of the eel with a layer of starch.

7. Pour oil into the pan and fry the eel until golden on both sides.

8. At this time, pour the sauce and simmer for a few minutes.

9. Add chicken essence after collecting the juice.

10. Pour oil into the wok, stir-fry the lettuce until soft, and add a little salt before serving. After the rice is simmered, use a spatula to mix it loosely, put it in a bowl, and place the sautéed lettuce on top.

11. Place the eel on top of the lettuce, sprinkle with seaweed strips and white sesame seeds.

Tips:
1. The magical effects of mirin are endless, it can replace the role of sugar. As long as it is steamed dishes, it is recommended to use sugar. Although its sweetness is not as rich as sugar, it can fully trigger the original taste of the ingredients. It can improve the freshness and increase the deliciousness. Function. Mirin has the properties of accelerating the coagulation of protein and tightening the ingredients, which can prevent the ingredients from cracking due to cooking, especially fish dishes.
2. Starch has been patted on the surface of the dried eel, so when the sauce is added later, the soup will become thicker and thicker. When the soup thickens, turn off the heat in time.
3. When handling fish, it is recommended to scrape off the silver material on the surface of the fish body, otherwise the fishy smell will be heavy.