Japanese-style roasted eel, a classic Japanese eel rice, is expensive but really tasteless. Xiaobian, I was really lucky enough to eat it once. Although I didn't see the cooking process of the chef, I can infer a thing or two from my years of cooking experience. I also tried to cook it myself twice at home. Although the taste is worse than that of other professional Japanese chefs, let's share the following practices:

Preparation of ingredients, one eel, two thin chopsticks (both bamboo sticks and iron sticks can be used for barbecue), domestic barbecue grill, white sugar, honey, soy sauce, cooking wine, shredded onion and ginger.

step one, deal with eels. Eel boneless, this small series can't do the three-knife killing of Japanese experts in handling eels. Slowly cut it from the abdomen, then remove the spine, be patient, and make it slowly. Remove the head of the handled eel and cut it into 15CM pieces. My grill is 2CM wide, so make it this long. Just do it yourself according to the situation at home.

second step, pickling. This step is very important. Add onion, ginger, shredded cooking wine, soy sauce and white sugar into the container, and mix well. The amount of white sugar depends on whether you like it sweet or salty and sweet. Add it at your own discretion, about 3ML of cooking wine, 3 ml of soy sauce, and one spoonful of white sugar. Add the mixed juice to the eel section, rub it hard for a while, and then leave it for 3 minutes.

step three, roast the eel. This step is where the soul lies. When the grill is finished, the temperature of the charcoal fire should not be too high. This roast eel is a slow job, and the temperature of the charcoal fire should not be too high. Take out the eel and string it for later use. Heat the remaining sauce in the pan until it is thick, and remove the shredded onion and ginger for later use. At this time, the eel can be roasted on the fire. Brush some cooking oil, slowly turn it over and bake it from time to time. It takes a long time to bake for nearly 15-2 minutes.

Roasted Eel

The fourth part, the eel has been roasted at this time. Let's not say that it is golden on both sides. At least it looks appetizing. Spread honey on both sides, sprinkle sesame seeds evenly, bake for another minute, and then get off the grill to sign and cut into small pieces to set the plate. Eat while it is hot, eat while it is hot, and say the important things three times.

In Japan, eel rice is usually put in a food box with rice at the bottom, and then some of them are covered with shredded potatoes, while others are covered with nothing. This is the classic eel rice. Because the seasonings in Japan are different from those in China, my own cooking is really different from that in Japan, but the taste is generally ok. If you are interested, you might as well try it yourself.