Japanese Style Kabayaki Eel Rice

Japanese Style Kabayaki Eel Rice

1. Add white sugar to Japanese soy sauce.

2. Bring to a boil on low heat.

3. Then add maltose and cook until it is viscous and turn off the heat (Japanese soy sauce, sugar, and maltose are mixed at a ratio of 1:1:1).

4. Turn off the heat and pour in an appropriate amount of sake.

5. Then add the bonito flakes.

6. Finally, add Japanese Ume and simmer to make the Kabayaki eel sauce. (Put 2 pieces of Japanese umeboshi per 100ml of sauce, of course, you can also use other umeboshi instead, but the taste will be slightly different)

7. Take the imported Japanese conger eel out of the vacuum packaging bag and apply the prepared sauce (about 1 hour).

8. Put it flat on a plate first.

9. Use small tweezers to pull out the thorns (use special tweezers to pull out fishbones to take out the thorns. If you don't have it, it's best to prepare a small-tip tweezers that you usually use to pull out eyebrows).

10. Take out the small thorns.

11. Fumble carefully and take out all the small thorns with tweezers.

12. Clamp the eel with a food clamp, and then cut it to an appropriate size with special food scissors (the scissors used to cut food must be very sharp, and use them separately from other scissors to avoid damage to the blade).

13. Put the processed eel on a plate first, and spread the sauce evenly.

14. Then light the fire, put the conger eel on the special grill net, and put the skin side of the eel on the grill net (the special grill net for Japanese cuisine, the workmanship is fine, each stomata is the same big and even heat transfer, Japanese cuisine It is often used. If you have an ordinary barbecue net or a flat-bottomed non-stick pan at home, you can also take out the special grilling pan and use it, but pay attention to the pan, pay attention to the fire and heat the pan before putting the eel).

15. The surface can be turned over with a sizzle and be careful of scorching.

16. It's best to flip it many times, but be careful, use a clip to flip it, and don't use chopsticks to prevent the fish from falling apart.

17. Brush the sauce constantly while baking.

18. Turn over and continue to brush the sauce, constantly brushing the sauce to make the sauce taste good.

19. After roasting one slice and then roasting another slice, don't think about adding a few more slices of fish at one time to save time, because the firepower of each part of a stove is different, so if it is too late to brush the sauce and turn it over, it will cause the fish to burn.

20. The fish tail is special, one end is relatively small, pay attention to put the small end close to the furnace net, and the more fat, the large end is close to the center of the furnace, because the center of the firepower is the greatest.

21. The fish skin itself is gray-black, so it will be gray-black when it is rolled up, rather than burnt. When roasting, be careful not to burn it. If it is burnt, it will fail and the taste will become scorched and bitter. food.

22. Roast until the skin of the fish is slightly turned up and the body of the fish becomes soft and it is ready to be grilled.

23. Put the cooked rice in a lacquer plate, top with the sauce used for Kabayaki eel, then place the eel, and place the side dishes in the corner. This delicious Japanese Kabayaki eel rice is just complete.

Tips:

1This sauce recipe is suitable for Japanese-style grilled seafood, if it is Japanese-style vegetables and fruits, it is a different grilling method.

2 If you use river eels, drain the blood. After washing it, it is recommended to soak it in milk overnight.

3 Every Japanese house has a grilling net, which is a must-have utensil for Japanese cooking, it is recommended to buy one.