Japanese Grilled Eel

Taste: Sweet and salty; Cooking method: Grilling; Time: 45 minutes; Difficulty: Easy.

Detailed Steps for Japanese Grilled Eel

Cook a bowl of rice.

Wash and drain the eel. I bought pre-cleaned and boneless frozen eel.

Place the eel skin-side down on a grill rack and place a baking tray wrapped in aluminum foil underneath for easy cleaning. Pour one tablespoon of sake into a small bowl and brush it onto the eel.

Preheat the oven to 100 degrees Celsius and bake the eel for 5 minutes. Flip it over, brush it with another layer of sake, and bake for another 5 minutes.

Mix one tablespoon of mirin, half a tablespoon of sake, one tablespoon of soy sauce, and half a tablespoon of honey in a bowl to make the eel sauce.

Preheat the oven to 200 degrees Celsius. Brush the eel with the sauce, skin-side down, and bake for about 10 minutes.

Flip the eel over, brush it with the sauce, and bake for another 10 minutes. Flip it over again, brush it with the sauce, and bake for 5 minutes.

Start making the eel rice sauce. Put the wood ear mushrooms and kelp in a small bowl, pour in hot water, and soak for about 5 minutes.

Filter the soaked water and pour it into a pot to heat it up.

Add half a tablespoon of sake.

Add salt.

Add a few drops of light soy sauce, bring to a boil, and turn off the heat.

Add one tablespoon of mirin.

Add half a tablespoon of sake.

Add one tablespoon of soy sauce.

Add half a tablespoon of honey, bring to a boil, and pour out for later use.

Serve the rice in a bowl, pour the eel rice sauce over it, and place the eel pieces on top. Finally, pour the eel sauce over the eel and rice.