Teriyaki Eel Rice

Name: Teriyaki Eel Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 strip Eel; 300ml Soy sauce; a little crystal sugar; 5g salt; a little Vegetable oil; 100ml Mirin

by Asura ashura

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The eel rice made this meal even my baby loves it very much. It has a sweet and thick taste. When making panlong eel before, it was introduced to use river eel, the tail was made panlong, the abdomen was boned to make teriyaki, and one eel was eaten in two ways, giving full play to the advantages of the fleshy parts of the eel.

Ingredients

1/2 strip Eel
300ml Soy Sauce
a little Crystal Sugar
5g Salt
a little Vegetable Oil
100ml Mirin

Teriyaki Eel Rice

1. Wash the eel and take out the abdomen viscera

2. Cut off the abdomen and remove the spine with an oblique knife

3. Add mirin and marinate overnight

4. Fry the fish skin with hot oil in a pan, then turn it over

5. Pour in mirin, Japanese soy sauce, rock sugar, and a little salt to taste

6. Boil until the soup thickens

7. Put it in the rice, sprinkle some shredded seaweed and chopped green onion

Tips:
1. Be careful not to break the bile when killing eels;
2. Mirin Taobao is available for sale, which is the soul of Japanese cuisine;
3. Don't try to add ginger and shallots, which will absolutely spoil the taste;
4. The eels are purchased from the Internet, and must be river eels.