Friends who travel to Japan will basically book a special seat and eat an eel meal!
The crust is roasted until golden brown, wrapped in a caramelized aroma, and then drizzled with a rich sauce, and placed on the steaming rice piece by piece, and the soft and tender fish melts in the mouth, which is really evocative.
But such an eel rice, converted into three or four hundred yuan, is more expensive if it is a century-old shop and a Michelin restaurant.
But in fact, many of Japan's eels are imported from China, so after a toss plus various taxes, the price naturally cannot be reduced.
We found you a "Nishiki and Jia" pu barbecue eel, as long as 10 minutes, heated and eaten super simple.
The picture above is the entire eel of their home, weighing 500g (1 catty) and reaching a length of up to 40cm! Such a large and complete eel is really rare!
The eels of "JinheJia" are all from the Minjiang River basin of Fujian Province, and are not farmed and refuse to die eels.
Because it has a very rare whole industry chain of origin eel, minus layers of taxes and transportation costs, super cost-effective, you can eat high-level eels without running to Japan.
500g of whole eel, you can use it to make 3 to 5 parts of eel rice, this cost-effective leverage!
Because the "Nishiki and Jia" are all fresh and fresh eels, and they all grow freely in the Minjiang River basin, the eels are not only large, but also very delicious.
Look at the cut noodles of this eel, the flesh is really fat! Xiaobian used chopsticks to pinch it, you can feel its fullness, elasticity, tender but not loose, there is a layer of fat collagen between the skin and meat.
Sandwiched together in the mouth, soft glutinous and smooth, melting in the mouth, pu roast seasoning is just right, not fishy and not greasy and endlessly evocative. And there are no broken bone spurs, and it is very enjoyable to take a big bite!
The so-called "puyaki" is made by cutting the back of the fish and deboning it, and then pouring it into a secret sauce and grilling it.
The roasting temperature is very important, of which the eel skin is the key part, too much roasting will lose the Q elastic fat feeling, and if it is not roasted enough, it will produce a fishy smell... Bake until the skin is slightly charred and the oil oozes out, so as to create a taste that will melt the lips and teeth in one sip.
During the baking process, you need to brush the sauce 4 times, each time to ensure that the sauce fully wraps the front and back sides of the eel, and then slowly bake until the sauce is completely absorbed by the fish.
The kamayaki sauce used for seasoning is not simple either.
Soy sauce, rice drizzle, sugar, etc. are mainly used. Rice drizzle, also known as miso, is an indispensable condiment similar to cooking sake in Japanese cuisine, which requires a mixture of shochu, rice koji and glutinous rice to make it saccharify and filter it after several months.
The blended katsuya sauce restores the authentic Japanese flavor. The saltiness and sweetness are just right, removing the fishy and greasy, and does not hide the delicious taste of the fish itself.
"Eating eels on ugly days" refers to eating more eels in the middle of summer to replenish physical strength, which is a japanese custom handed down since the Edo period. Up to now, the Japanese table is indispensable to the figure of eels all year round.
Eels do have high nutritional value, vitamin A, vitamin E, collagen, calcium, phospholipids, DHA, EPA... It is rich in nutrients.
The "Nishiki and Jia" grilled eels are all grilled and seasoned, and after the production is completed, they are frozen and locked fresh, and only need to be thawed and heated before eating.
As long as you have one of the microwave, oven, or pot, you can eat a grilled eel at home that doesn't lose to the Japanese food store! (The specific heating method is described in detail below)
In addition to making eel rice, it can also be made into eel fried rice, eel skewers, eel rice balls, delicious and nutritious, the family can eat.
The packaging of eels is also very good, foam boxes, insulated bags, ice bags, cold chain transportation, as far as possible to lock the freshness and taste of eels.
Do not eat for a short time after receiving it, and put it in the refrigerator for freezing and storing it as soon as possible
This time, a total of 2 kinds of grilled eels were brought:
500g whole pack: 1 bag, 2 bags optional
335g cut segment pack: 1 bag, 2 bags optional
The raw materials used and the production process are the same, only the gram weight difference. If it is 1-2 people to eat, 335g is enough to eat a meal; If it is 3 to 5 people to eat, you can choose 500g large size.
"Nishiki and Jia" Pu grilled eel
500g whole pack: 1 bag, 2 bags optional
335g cut segment pack: 1 bag, 2 bags optional
Buy now there's also a 2-person group event:
Group price: from 79 yuan (daily price from 89 yuan)
The group deal ends at 23:59 on 7 August 2022
Heating method · Suggested eating
Eels need to be frozen in the refrigerator, and are generally thawed and then heated when they want to eat.
Refrigerated thawing: You can take it out one night in advance, place it in the refrigerator refrigerator, and slowly thaw.
Thaw in a water bath: the eels, together with the sealed bag, are immersed in cold water until the fish becomes soft;
Microwave thawing: You can also use the thawing function of the microwave oven to defrost quickly.
Oven heating: thawed eel (need to remove the vacuum bag plate), put into the oven 120 ° C ~ 180 ° C, heat and bake for 8 to 10 minutes;
Microwave oven heating: after thawing, remove the vacuum bag, plate, put into the microwave oven on high heat for about 2 to 3 minutes;
Frying pan heating: brush a thin layer of oil in the pan, add the thawed eel, and fry for about 2 minutes on each side;
Steaming and heating: After the water in the steamer is boiled, put the thawed eels in the steaming drawer and heat for about 8 minutes.
After heating, the eel is cut into small pieces, spread on the rice, sprinkled with a handful of sesame seeds, and wrapped in a sweet and rich sauce
In addition, you can also cut the eel into neat small pieces, skewer it into skewers, and fry it slightly on both sides, so that the strong Japanese style can be enjoyed at home.
After cutting into small pieces, it is very suitable for making eel fried rice, rice and eel meat are stir-fried together, the sauce in the bag should not be wasted, all poured into the pot and stir-fried together.
The freshness of the eel and the aroma of the sauce are completely immersed in the grains of rice, which is really fragrant.
You can also wrap it directly into the rice ball and wrap it in a large piece of seaweed, which is delicious!
"Nishiki and Jia" Pu grilled eel
500g whole pack: 1 bag, 2 bags optional
335g cut segment pack: 1 bag, 2 bags optional
Buy now there's also a 2-person group event:
Group price: from 79 yuan (daily price from 89 yuan)
The group deal ends at 23:59 on 7 August 2022
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