Eel rice is a traditional Japanese food, it is rich in fat and carbohydrates, especially in the hot summer, eat the tender and nutritious eel rice, there is a nourishing function, a layer of light sauce sprinkled on the top of the eel and rice, overflowing with a strong sense of ceremony, you want to do a bowl of delicious eel over rice, cooking methods are also very important, I believe that the following practice can help to you.

First, prepare fresh ingredients

Three eggs, a little shredded cabbage, Shiba Fish Flavor, two bowls of cooked rice, a tbsp of seasoned rice wine, 1 tbsp of sugar, 1/4 onion, 1/4 eel, vinegar, and the right amount of salt. We recommend using river eel, which is tender and fatty, and is a bit more expensive, but has a more authentic flavor.

Second, the preparation of the ingredients

First, thaw the eel, and then put it in the oven at 220 degrees, about 30 minutes, the Tamago-yaki ingredients are mixed, the egg is poured into the pot, and then slowly press with a spatula so that the egg is cooked, and then made into Tamago-yaki, and then put it to the side. Set aside. When you grill the eel, you can slice the onion thinly, add a little lemon juice to remove the pungent flavor, and store it in the refrigerator.

Third, the preparation of vinegar rice

Rice is very important, will directly affect the taste, rice should be in the sauce under the softness of the lining of the modulation of the eel in order to give the flavor of the eel to the burst out, will be appropriate sugar vinegar for the mixing of the rice, ready to make rice, rice for heating, after the heat is good, sugar vinegar mix added to rice mixing, put the bowl aside, note that sugar vinegar mixing to stir evenly, and then put it into a bowl. Put in a bowl and reserve, pay attention to the sugar and vinegar do not put too much, moderate put can be.

Fourth, eel arrangement

The good Tamago Yaki and eel cut into small pieces spread on the rice, and then drizzle a little kamaboko sauce, a thin layer of it is very good, because the Chinese people's palate tends to be light, the surface must be bright and dry.

Fifth, exquisite tableware

In Japanese cuisine, exquisite tableware is a direct impact on the mood and taste sensation of the weapon, but also can add some sense of ceremony, do not underestimate the role of tableware, choose your favorite style, usually dark red tableware, can be intertwined with the golden unagi, you can make a bowl of very ordinary unagi can make a very ordinary bowl of eel into a work of art.

Eel rice is like the Chinese egg fried rice, there are similarities and differences, the production method looks very simple, in fact, also pay attention to a lot of details, if you want to make a delicious eel rice, you can try a few more times.