Practice of Japanese eel rice Practice and steps of Japanese eel rice

1. Material: dried eel 1, rice 150g, lettuce 30g, oil 60g, miso 10g, cooking wine 18g, sugar 4g, honey 8g, soy sauce 5g, starch.

2. Wash the rice twice, add a little oil, soak it for 15 minutes, and then stew it in a rice cooker.

3. Soak the dried eel in clear water for two hours until it becomes soft.

4. Remove the head and tail of the eel, cut it into sections, add cooking wine and marinate for a while.

5. Pour the flavor paste, honey, soy sauce, soy sauce, sugar and a little water into a bowl and stir well.

6. Pat a layer of starch on the surface of the eel.

7. Pour oil into the pot and fry the eel until golden on both sides.

8. At this time, pour in the sauce and simmer for a few minutes.

9. Add chicken essence after collecting juice.

10, pour oil into the wok, fry the lettuce until soft, add a little salt and take it out. After the rice is stewed, mix it with a shovel, put it in a bowl and put the fried lettuce on it.

1 1. Put the eel on the lettuce, sprinkle with seaweed strips and white sesame seeds.