How to make Japanese-style grilled eel rice

For many female friends, they are very envious when they see others have good cooking skills. Today, just follow the editor to learn how to make Japanese-style kabayaki eel rice, and your cooking skills will definitely improve! Let’s get started together with the editor below!

1. Add sugar to Japanese soy sauce.

2. Bring to boil over low heat.

3. Add maltose and cook until it becomes thick, then turn off the heat (Japanese soy sauce, sugar, and maltose should be mixed in the ratio of 1:1:1).

4. After turning off the heat, pour in an appropriate amount of sake.

5. Add dried bonito flakes.

6. Finally, add Japanese plums and cook to make the yaki eel sauce. (Put 2 Japanese plums in every 100ml of sauce. You can also use other plums instead, but the taste will be slightly different)

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

8. Place flat on a plate first.

9. Use small tweezers to remove the thorn (use special tweezers for removing fish bones. If you don’t have them, it’s best to prepare a small-headed tweezers like the ones usually used for plucking eyebrows).

10. Remove the small thorns.

11. Feel carefully and remove all tiny thorns with tweezers.

12. Use food tongs to hold the eel, and then use special food scissors to cut it into appropriate size (the scissors used to cut food must be very sharp, and should be used separately from scissors for other purposes to avoid damaging the blade).

13. First place the processed eel on a plate and evenly coat it with sauce.

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 grill net specially used for Japanese cuisine is finely crafted, and each pore is the same size to transfer heat evenly. It is often used in Japanese cuisine. If you have an ordinary grill net, or a flat non-stick pan, you can also use a special grill pot at home, but if you use a frying pan, you must turn on the fire first and heat the pan before putting the eel in).

15. Turn the pan over when you hear a sizzling sound on the surface. Be careful not to burn it.

16. It is best to turn it over several times, but be careful. Use tongs to turn it over, not chopsticks, to avoid the fish meat falling apart.

17. Keep brushing with sauce while grilling.

18. Turn over and continue to brush with sauce. Keep brushing with sauce so that the sauce can be cooked into the food.

19. Bake one piece before baking another. Don't bake several pieces of fish at once to save time, because the firepower of different places on a stove is different. If you bake the fish, you won't have time to brush the sauce and turn it over, which will cause the fish to burn.

20. The fish tail is special. One end is smaller. Pay attention to placing the small end close to the edge of the stove net, while the thicker and larger end is closer to the center of the fire because the fire in the center is the strongest.

21. The fish skin itself is gray-black, so when it is baked and curled up, it will be more gray-black, rather than burnt. When baking, you must be very careful not to burn it. If it is burnt, it will be a failure and the taste will become burnt and unpalatable.

22. The fish is done when the skin turns up slightly and the fish body becomes soft.

23. Put the cooked rice on a lacquer plate, pour the sauce for grilled eel on it, then put the eel on it and place the side dishes in the corner. This delicious Japanese grilled eel rice is ready.

Today I would like to introduce to you the Japanese-style yakiniku rice that I have collected for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to try it.