How to boneless eel?

Eels are tender, so long as they are boned, they won't be prickly. The traditional Japanese eel rice is baked with charcoal fire, and the production is roughly divided into the following steps:

1, kill fish and boneless: eel rice is delicious, and fresh eel killed every day is the key. In Osaka, Kansai, and Nagoya in central Japan, abdominal incision was used for bone harvesting. The deboning process of eels requires meticulous patience.

(1), nail the eel on the chopping block with a sharp knife and cut the fish from the abdomen to the tail.

(2) Use a short and thin knife to kill the eel, cling to the fishbone, and carefully remove the fishbone and internal organs in the middle of the eel.

(3) After the eel is washed, scald the eel skin with boiling water, scrape off the white secretion overflowing from the skin, and then wash it.

(4) Dry the washed eel with a kitchen paper towel or towel, and string it between the skin and the fish with a steel needle for baking.

2. Roasting eels: When roasting eels, spread charcoal evenly on the oven to keep a certain distance between the charcoal fire and eels, so as not to scorch the fish at too high a temperature.

3. Brush sauce: Sauce is mainly soy sauce, miso, rock sugar and sake. When roasting eels, first roast the fish until it is golden brown and solidified, and then dip it in the sauce for barbecue.

4. Use rice: The traditional Japanese eel rice also has requirements for rice under the fish, and the Japanese variety Akita Komaki is usually used.

Extended data:

There are two theories about the origin of Japanese eel rice:

One theory originated from the Edo period: at that time, fishmongers publicized that "it is best to eat eels on ugly days (before beginning of autumn 18 days)" because eels are unsalable. Since then, the saying that "eels can survive the heat by their own energy" has been passed down to this day.

Another way of saying it: Hundreds of years ago, in Japan, due to loss of appetite and exhaustion, in order to improve the work efficiency of workers, the owner tried to roast eel and dip it in soy sauce or Chili sauce for workers to eat. After that, the workers increased their physical strength, so eel rice gradually became popular.

CCTV Cuisine-Japanese people have a soft spot for ecstasy eel rice.

Baidu encyclopedia-roasted eel