These two days, the peninsula Jun braved the wet and cold weather in Guangzhou to eat and eat, and finally caught up with the coldest time, successfully returned to shenzhen, originally thought that the greater Shenzhen would be warmer, or the same frozen to death, the southern child paper said that he missed Beijing floor heating fiercely said...
It was very cold, it was very hard to type the keyboard bare-knit, but the days still had to go on, and this issue of the peninsula Jun decided to write some fat food, such as a bowl of sticky sweet, greasy eel rice, to support themselves, and the rice friends who were also on the front line of the cold resistance.
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Although eating eel rice is a Japanese summer tradition, in fact, it is suitable for all year round, especially now, we are in great need of the high-quality fats and carbohydrates provided by eel rice to provide the stomach and intestines with winter energy.
aaaa... Open your mouth~
Japanese people began to eat eels in the Jomon Period (Stone Age), and around 1850, the Edo area invented the "Kakiyaki Eel" cooked in sauce, it can be said that eel rice is the originator of dǎn (Japanese rice bowl), beef rice and pork chop rice appeared in the Japanese began to eat pigs and beef, that is, after the Meiji Restoration, later than eel rice.
In the end, who is the great inventor of eel rice? What kind of art is eel rice? What are eels, eels, eels, and cave rice?
If you don't go to Japan, which eel rice in Hong Kong is so delicious that it is tearful? In this issue, let the Peninsula Jun, who "makes money only to eat eel rice", tell you the answer.
The invention of eel rice from 0 to 1
Eel rice consists of grilled eel and rice, which is roasted eel in soy sauce, because the texture of the burnt fish resembles a cathoku spike (pictured on the right), which is the name.
According to ancient books, there used to be a boss named Okubo Imasa, often before watching the play, let the little brother run errands to buy eels, because the kaki shop to the theater has a distance, the eels will be cold every time they buy back, in ancient times there was no lunch box and thermos pot, the big boss thought of the way to keep warm with hot rice, and sure enough, the fish was hot rice, and the rice stained with sauce was as delicious, and later, the eel with rice became popular.
The development of eel rice from 1 to 100
Slowly, eel rice also has a classification: eels, eel weight, the former with large bowls for meals, the latter with high-grade lacquerware food boxes.
Beyond that, they are different. In a Japanese eel specialty shop, eels use thinner parts close to the head and tail, and are flat foods.
Ushidon Uyen
Eels reuse the middle parts with less thick flesh and bones, and the price is more expensive.
A heavy-weighted whole
Some shops also have three grades of eels, pine, bamboo and plum, and the eels of the pine level have the largest portion and the most expensive price, which is the favorite of eel control.
Or divided into upper, special, and two-stage heavy grades
In addition, the eel weight also comes with a bowl of liver sucking (eel liver, clear soup boiled with wooden fish flowers and soy sauce).
Caramel-colored roasted eel, crispy on the outside and soft on the inside, melts in the mouth, and the fish oil is fragrant... In the face of such a superb flavor, naturally some people eat fish but forget to eat, in order to cure these picky eaters, some stores invented the "eel three food" method.
The first to eat without adding anything directly, first taste the original flavor of eel rice;
Second eat The sesame seaweed shallots and rice are mixed well, and the taste of eel rice becomes richer and more interesting;
The third eat is infused with broth, slid into the hot spring egg, turns the eel rice into an elegant tea-stained rice, and washes the greasy of the rice.
Eel rice is eaten more, river eel is also less and less, in addition to artificial breeding to save, the Japanese also thought of a substitute, cave rice.
The cave, also known as the star eel, also belongs to the eel family, growing up in the ocean, its oil is less, more thorns, fish soft twist, generally used to make sushi or tempura.
Conger Eel Sushi
Some shops will remove the bone slice meat, and sake, soy sauce, brown sugar with boiled into the flavor, and then grilled, with white rice, is the cave rice, although the meat quality is not as fat as the river eel, but it is likely that in the future, we will have to rely on it to spend the day without eel rice.
Cave rice
Eel rice is also an art
Some people think that eel rice is just a piece of fish on the rice. In Japan, behind every eel rice, there are countless professionals who struggle for it, cutting fish for three years, stringing fish for eight years, and roasting fish for a lifetime, which is the portrayal of every eel master.
If a worker desires to do a good thing, he must first use it. To slaughter eels, an angular knife, Unagisaki Hocho, gives the fish a fast, accurate and fierce edge, bone and chop piece, and the other is an eel nail, which secures the slippery fish.
Learned to kill fish, the next step is to skewer fish, it is different from skewer chicken wings, eel skater, the position between the skin and flesh of the fish is very thin, only the ding ding dissolves the cattle like a mature texture, in order to find the appropriate position to pierce. At the same time, it is also necessary to grasp the spacing of bamboo sticks so that the eels will not fall into the charcoal fire.
And roasting eel, it takes a lifetime of research to obtain superior skills: in the high temperature and smoke, it can still accurately control the fire, and the eel is grilled just enough to seep oil, no fishy taste, and fat and soft glutinous.
Affordable eel rice in a small shop in Hong Kong
Speaking of eel rice, many people may think that this bowl of rice is so expensive, to tell the truth, 3, 40 mosquitoes a bowl of ultra-low-priced eel rice, really can not eat, because good eels are really not cheap, but not necessarily have to spend hundreds of mosquitoes to live back to eel addiction, not necessarily.
This small Japanese food shop in Hung Hom, Sanhe House, has been open for 13 years, the store is simply decorated, thin and forced, sitting on the back, fat will have difficulty breathing, despite the harsh environment, there are still many people for the bowl of eel rice, specially come.
88$ a bowl, a large eel, thick meat fat, fish oil fragrant to wow, and white fat pearl rice with food, aaaah, after not eating such a delicious eel rice how to do?!
It turned out that the owner of Mikawaya was the head chef of a high-end Japanese food store before opening the store, and the product must be guaranteed, even if it is surrounded by small snack shops, it cannot cover the light of this shop and eel rice.
Shop name Mikawaya Address Shop D, Basement D, Gem Theatre Building, 14 Ming On Street, Hung Hom
In fact, the experience of the peninsula jun eating eel rice for the first time was very bad, the rice was cold, the eel was very fishy, originally thought that the eel rice and the eel rice would never be seen again, a few years later to eat authentic eel rice, really want to sing a sentence "I love you religiously, with the soul to stir you"...
Food is so wonderful, more to find the same delicious, our expectations and curiosity about the world, will be another point.
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