Eel, also known as eel, is a fish with a long snake-like appearance, resembling a snake but without scales, and is generally produced in the sea where salt and fresh water meet. The most common way to eat eel is with eel rice. There are two choices for eel rice, eel bowl and eel weight. In fact, both "donburi" and "shige" are eel rice, and the difference is only that one is served in a round bowl and the other in a square box (shige box). Generally, at the restaurant, the unagi rice is categorized into three grades: "Matsutake-ume", and even more so, "Extra Superior" and "Extreme Superior". Generally, the larger the amount of eel, the higher the grade, but the grade is not fixed at each restaurant. Unagi (eel) in unagi rice is usually refined. Therefore, "kamabayaki" and "shirataki" are the two most common ways of preparing unagi. According to records, people used to cut eel into round slices, skewer them on bamboo sticks and grill them, and the shape was similar to that of a cattail, hence the name "kamabayaki". The name "kamabayaki" comes from the fact that the eel is grilled without any sauce or seasoning, only with salt, so as to bring out the original flavor of the eel. However, the dried eel I had on hand had been air-dried and was not suitable for grilling, so it needed to be stewed.

Ingredients: dried eel, rice, lettuce, oil, mirin, honey, cooking wine, soy sauce, soy sauce, sugar, cornstarch, chicken broth, seaweed, white sesame seeds.

Practice steps:

Step 1, prepare the main ingredients. If you want the rice to be delicious, the raw materials are very important. So choose rice that absorbs less water and is full of grains. Ajinomoto is a yellowish, transparent, sweeter sake made by mixing shochu, rice curd, and glutinous rice to make it saccharine, and filtering it after one or two months. In short, it is an alcoholic, sugary, highly sweetened alcoholic condiment. It is one of the main sources of Japanese flavor.

Step 2: Rinse the rice twice, add a little oil and soak for 15 minutes, then put it in the rice cooker to simmer.

Step 3: Soak dried eel in water for two hours to soften.

Step 4: Remove the head and tail of the eel, cut it into segments, add cooking wine and marinate for a few minutes.

Step 5: In a bowl, pour in the mirin, honey, soy sauce, dark soy sauce, sugar and a little water and stir well.

Step 6: Pat the surface of the eel with a layer of cornstarch.

Step 7: Add oil to the pan and fry the eel until golden brown on both sides.

Step 8: At this time, pour in the sauce and simmer for a few minutes over low heat.

Step 9: Add chicken essence after reducing the sauce.

Step 10: Pour oil into the frying pan, stir-fry the lettuce to soften it, and add a little bit of salt before removing it from the pan. When the rice is ready, mix it loosely with a spatula, serve it in a bowl and arrange the fried soft lettuce on top.

Step 11: Place the eel on top of the lettuce and sprinkle with seaweed strips and white sesame seeds.