Kabayaki eel rice

Overview

Eel is another classic ingredient that plays an important role in Japanese cuisine. Due to his preference for Japanese food, Uncle Bao especially likes the plump and sweet texture of kabayaki eel soaked in sauce. It is placed on the steaming white rice. The area in contact with the sauce is very delicious just by mouthing it. No one can beat him in terms of cooking skills! Kabayaki refers to a dish where the fish is broken open, deboned, and grilled with a sweet and spicy soup made mainly of soy sauce. The steps for processing eel are cumbersome, and the grilling is more difficult to grasp. Fortunately, it is not difficult to find vacuum-packed Kabayaki eel sold in supermarket freezers now, which saves a lot of effort. If you prepare an extra sauce and condiments, you can make a standard bowl of Kabayaki eel rice at home!

Tags

• staple food
• japanese food
• cooked white sesame seeds
• cooking wine
• kabayaki eel
• rice
• shredded seaweed
• white sugar
• chopped green onion
• soy sauce

Ingredients

Steps

1. 1 Heat the purchased finished Kabayaki eel in the microwave according to the instructions on the packaging bag.

   

2. 2 Heat oil in a pot, add soy sauce, sugar and cooking wine, cook until slightly thickened, then set aside.

   

3. 3 Take out the eel heated in the microwave and cut into 6-8 sections for later use.

   

4. 4 Serve the rice, arrange the eel into a shape, and spread it flat on the rice.

   

5. 5 On the basis of the original sauce, pour the sauce prepared separately in step 2, and sprinkle with chopped seaweed, white sesame seeds and chopped green onion.