Kabayaki Eel Rice | John's Kitchen
1.
First, let's make Japanese-style bonito broth. Add water and a piece of kelp to the soup pot and let the kelp soak in clean water for half an hour. Then bring to a boil on medium heat.
2.
After the water boils, boil it for a while, then take out the kelp and add the katsuobushi. Stir briefly and remove from heat.
3.
Then filter the wooden fish flowers, leaving only the clear soup.
4.
Pour the clear soup back into the pot, add the sake, Japanese soy sauce, a little salt, and boil on medium heat until it boils slightly, then remove from the heat. Then the bonito stock is ready!
5.
Pour the cooked bonito stock into a tea bowl and set aside.
6.
Next, let's make Japanese-style Kabayaki sauce.
7.
Add sake and mirin to the pot and boil for a while to let the alcohol fully evaporate.
8.
After the alcohol has evaporated sufficiently, add Japanese soy sauce and some honey.
9.
Continue to cook the mixed sauce until it is thick.
10.
Next, let’s cook rice. It’s best to use Japanese sushi rice.
11.
Next, let's fry the eel. Brush a layer of oil in the pot. After the oil is heated, add the thawed Kabayaki eel.
12.
Fry the eel over a medium-to-low fire, fry for a few minutes on one side, turn it over and fry the other side.
13.
You can use a small brush to dip a little sake on the surface of the eel to remove the fishy smell.
14.
Cut the fried eel into small pieces.
15.
At this time our rice is also cooked. Spread the rice loosely and transfer some to a bowl.
16.
Next, pour some cooked Kabayaki sauce on the rice.
17.
Then, put the cut eel on it and try to arrange it as neatly as possible, so that the photos will look better.
18.
Next, pour a little more Kabayaki sauce on the eel. Our eel rice is ready!
19.
Next, I will show you three ways to eat this large bowl of eel rice. In addition to the eel rice, you also need to prepare three small bowls, some mustard, chopped green onion and shredded seaweed.
20.
The first way to eat:
Put some eel and rice directly into a bowl and arrange it to look better. Simply enjoy the original taste of Kabayaki eel and rice.
21.
The second way to eat:
Put some eel rice in a bowl, then add a little chopped green onion and mustard. The addition of chopped green onion and mustard is very greasy.
22.
The third way to eat:
Put some eel rice in a bowl, add a little green onion and mustard, then pour in the hot bonito broth, and decorate with some shredded seaweed, that's it!
