Eel rice, also called eel rice, is one of the traditional Japanese summer foods. Eel rice is a kind of bibimbap made by dipping eel in sweet and salty sauce and covering white rice with side dishes, also called eel bibimbap. Specific practices are as follows:

Ingredients: 1 eel (about 1 kg), several bamboo sticks, brown sugar 2 tablespoons, 3 tablespoons soy sauce, a little ginger juice, a little rice wine, honey 1 tablespoon, and white sesame seeds.

Exercise:

1) Wash the eel, remove the head and tail, divide it into 3 pieces, soak it in sugar, soy sauce, ginger juice and a little rice wine for 20 minutes, then take out the eel, and boil the remaining soup with low heat for later use.

2) Spin the bamboo stick into the eel meat and fix it. Prepare the oven, put a little oil on the baking tray, put the eel skewers on it, and bake at 200℃ for 6 ~ 8 minutes. Turn it over from time to time and apply some sauce. Brush a little honey when you take it out, then sprinkle with white sesame seeds.