Japanese cuisine-eel rice: 1. Bring the sauce to a boil in a small pot, then turn to a low heat and cook until it is thick. Turn off the heat and set aside.

2. After the steamer is inflated, put the roasted eel into the dish, cover it with plastic wrap and steam for 15 minutes, then take it out.

3. Put the steamed eels into a baking tray covered with tin foil and preheat the oven to180 C..

4. Bake the eel with the skin facing down for 3 minutes, then turn it over and bake it until it is crisp, and repeatedly apply eel sauce for 2-3 times.

5. Take a proper amount of steamed rice, sprinkle with some eel sauce, mix well, spread with roasted eel and sprinkle with a proper amount of mountain pepper powder. .....................................................................................................................................

Source: Family Cooking Practice

Category of dishes: rice

Local cuisine: Japanese food.

Cooking method: no fire

Difficulty: Beginners, 30 minutes

Related introduction: Adding eels to rice balls will not kill you at the mouth. It is best to use plums as lunch boxes to take reworked food! If there is a family reunion, it will become a hot commodity!

Ingredients: (8 portions), Japanese pearl rice deutsche mark, Japanese rice vinegar 5 tablespoons, frozen Japanese eel 1 strip, Japanese cooking juice 2 tablespoons, miscellaneous vegetable ingredients 1/3 bottles, 4 pieces of laver (1 piece for 2 pieces), rice ball machine 1 piece. How to make Japanese eel rice balls?

2. Add wine to the eel, put it in the microwave oven, and then dice it.

3. After the rice is slightly warmed, add the miscellaneous vegetables and diced eel and mix well.

4. Prepare a rice ball device, put the rice until it is full, then press it hard, take out the rice ball and wrap it with a small piece of seaweed.

Tip: Besides eels, you can also use other ingredients, but don't make the rice balls too wet, because too wet ingredients will make the rice balls loose.