Introduction to cooking techniques of Kabayaki eel

‌Eel processing‌:
Remove the spine and cut the fish into flat slices. ‌
Boil the water, put the eel pieces in for 10 seconds, pick them up and use a brush to remove the mucus on the skin, and wash them clean.
‌Marinating‌:
Use sake, onion pieces, and salt to marinate the eel pieces to remove the fishy smell and make the fish meat more flavorful.
The marinating time can be adjusted according to personal taste, and it is generally recommended to be half an hour to overnight.
‌Roasting‌:
Slowly fry the eel skin on hot oil over low heat until it shrinks. ‌
Pour in the Kabayaki sauce (or Japanese seasonings such as sake and mirin), keep simmering on low heat for 10 minutes until the fish meat is chewy.
During the cooking process, you can add water to dilute the Kabayaki sauce as needed, or add rice wine to remove the fishy smell again.
‌Dispensing and seasoning‌:
Dispense the cooked eel with the sauce and sprinkle with white sesame seeds to increase the flavor. ‌
You can also combine eel with onions, puff pastry and other ingredients to make creative dishes such as eel egg tarts.