After the New Year holiday with many traditional Vietnamese dishes, housewives can treat their families to novel and nutritious dishes such as Japanese-style eel rice.
Eel rice, if the standard recipe is applied, will be easily processed in the Japanese style without wasting too much time.
Accordingly, prepare all ingredients including 500gr of Unagi Japanese eel or Vietnamese bronze eel, white rice, white wine, Sake wine, Mirin wine, seaweed, vinegar, ground pepper, soy sauce, sugar...
First, it is necessary to pre-process thoroughly to remove the viscosity from the outside, remove bones from the meat and cut into bite-sized pieces. Put eel meat in a bowl, pour 100ml of white wine and 100ml of vinegar, scrub thoroughly and reduce the fishy smell, soak thoroughly.
For the sauce, add a mixture of 70ml of Mirin wine, 50ml of Sake wine, and a little ground pepper to a small pot and bring to a boil. Add 100ml of soy sauce and 30gr of sugar and continue to stir well until the mixture thickens.
Heat the oven to 180 degrees C, place the eel on aluminum foil, then apply Sake wine and bake for about 15 minutes until the meat surface tightens.
Continue to spread the sauce evenly all over the surface of eel meat and continue to grill for about 10 more minutes, ensuring that the cooked eel pieces are soft and golden brown.
Put white rice in a bowl, place the eel in the middle, pour a little sauce on top of the surface, then sprinkle seaweed to basically complete the dish. The eel rice dish needs to ensure it absorbs the salty, sweet, and soft taste of the eel meat, helping diners fully feel the flavor.
