Cooking Steps

1. 

   Step1:Japanese eel rice (for one person) - a section of eel or eel (the eel I choose is more plump). Three spoonfuls of raw soy sauce, one spoonful of cooking wine, one spoonful of honey and half spoonfuls of ginger and one section of onion.

2. 

   Step2:The surface of eel is sticky and slippery. It can be removed by kneading and washing with a little flour twice. Cut the fish bone from the bottom of the back with a deep knife. Use the tip of the knife to cut the back fin and nail it, then pull off the whole dorsal fin.

3. 

   Step3:Then use the knife to slowly stick to the fishbone and remove the whole bone (the eel bone is cylindrical). After bone removal, eel meat can be expanded into a large piece, and then use small tweezers to fumble and pull out all the thorns in the meat (this is the most difficult step in making eel rice

4. 

   Step4:Clean the eel and cut it into sections. Refrigerate and marinate all the condiments, scallion and ginger, together with the eel, for more than two hours or overnight. (if you don't have time to marinate for such a long time, poke a few hundred times on the eel skin with a toothpick to make it easier to taste. When baking, you need to brush the sauce several times.

5. 

   Step5:After curing, fix it with toothpick to prevent it from turning over when baking.

6. 

   Step6:Bake in an oven at 180 degrees for 20 to 25 minutes. Or heat the pan with a non stick pan with thin oil and turn to a low heat and fry on one side for 10 minutes.

7. 

   Step7:Turn it over and fry it for another ten minutes. Brush the honey. Brush the pickled sauce again halfway.

8. 

   Step8:Cover with hot rice. Sprinkle with sesame and seaweed.

9. 

   Step9:The delicious eel covered rice is ready. Let's eat it while it's hot.