The name of Kabayaki eel comes from the Edo period in Japan, when a large number of migrant workers gathered in Edo Castle to build infrastructure. At that time, there was a large shallow beach in front of the city where eels lived. In order to fill their stomachs quickly, people strung the caught eels on bamboo sticks, spread the sauce on them and grilled them. It was cheap and could increase physical strength. The grilled eels looked like cattail spikes, so they were called "Kabayaki".
Here is how to make Kabayaki eel:
1 Kabayaki eel, half an onion, 1 pot of white rice, 2 eggs, 4 sheets of frozen puff pastry, 1 tablespoon of fried white sesame seeds.
Seasoning: 1 tablespoon of mirin, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and some wine.
1. Cut an L-shaped diagonal cut on the frozen puff pastry about 1.5 cm away from the edge, then pull it into a box shape and place it on a baking tray for later use.
2. Cut a long piece of the grilled eel, place it on the aluminum foil with the skin facing up, and fold it into a hollow seal. Then move it and the puff pastry into a preheated oven at 180-200 degrees and bake for 10 minutes. Then cut the rest of the eel into small pieces for later use.
3. In a pot, add the shredded onion and fry until the color is transparent and slightly golden. Then turn off the heat and add soy sauce, mirin and sugar to fry until fragrant. Bring to a boil over low heat, add an appropriate amount of water and boil it. Then remove the onion and continue to cook the sauce until it thickens.
4. Then take out the baked puff pastry, press a concave hole in the middle, fill it with fried onions, put a small piece of eel, and then pour egg liquid on it. Then move it to the oven at 180 degrees and bake for 10 minutes to make eel egg tarts.
5. Add the remaining sauce from the fried onions to the wine, then turn on low heat and boil again, then turn off the heat for later use.
6. Then take out the long piece of eel and place it on the hot rice. Pour the sauce on it and sprinkle with white sesame seeds.