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Kabayaki eel is a classic delicacy in Japanese cuisine. Its sweet but not greasy taste and unique aroma are deeply loved by diners. The following is the preparation method of Kabayaki eel, which introduces the materials, cooking methods and nutritional value of Kabayaki eel in detail.
Kabayaki eel is a traditional Japanese dish made with frozen eel as the main raw material. During the production process, the eel needs to be defrosted first, then marinated and grilled. Kabayaki eel has a mellow taste, crispy on the outside and tender and juicy on the inside. Paired with the special Kabayaki sauce, it will make people have endless aftertaste.
1. Materials
1 frozen eel
Appropriate amount of kabayaki sauce
Appropriate amount of cooking oil
1 oven
1 pan
Appropriate amount of bamboo skewers
1 plate
2. Practice
Thawing eel Take the eel out of the refrigerator and defrost it in the refrigerator or at room temperature. During the thawing process, you need to pay attention to the degree of thawing of the eel to avoid excessive thawing that may cause the eel to deteriorate.
Pickled eel: Use a knife to score the thawed eel a few times on the fish to better absorb the flavor. Spread the kabayaki sauce evenly over the eel and marinate for 15-20 minutes.
Grilled eel Preheat the oven to 200°C and have the baking sheet and pan ready. Heat the pan on the fire, pour in an appropriate amount of cooking oil, put the marinated eel in the pan and fry until both sides are golden brown. Place the fried eels in a baking dish and bake in the oven for 10-15 minutes, until the eels are cooked through.
Plate Remove the grilled eel from the oven, place on a plate, let rest briefly and serve. Can be eaten with rice for a better taste.
3. Nutritional value
Kabayaki eel is rich in high-quality protein, fat, vitamins A and D. It is also rich in unsaturated fatty acids such as DHA and EPA, which has a good effect on lowering cholesterol and preventing cardiovascular diseases. In addition, eels are rich in calcium, phosphorus, iron and other minerals, which help improve human immunity. Kabayaki eel is also rich in collagen, which helps to beautify the skin and delay aging.
4. Precautions
Before making Kabayaki eel, you need to thaw the eel first. In order to avoid using a microwave oven or hot water to defrost the eel, which will cause the eel to harden and taste worse, you can place the eel in the refrigerator or at room temperature to defrost naturally.
When grilling Kabayaki eel, you need to pay attention to the oven preheating temperature and baking time to avoid burning or undercooking. During the grilling process, you can observe the doneness of the Kabayaki eel and take out the grilled Kabayaki eel at the right time.
When frying eel, you need to pay attention to the heat and time to avoid burning or undercooking. The pan-fried kabayaki eel needs to be placed in the oven to continue roasting in order to better absorb the flavor and become cooked.
When eating kabayaki eel, you need to pay attention to eating it in moderation and avoid excessive intake of fat and calories. At the same time, you need to pay attention to pairing it with other foods, such as rice, vegetables, etc., in order to better supplement nutrition and enjoy delicious food.
Through the above detailed introduction to the method of kabayaki eel, I believe you have mastered how to make this delicious Japanese dish. Kabayaki eel not only has a mellow taste and unique aroma that is endlessly memorable, but is also rich in nutrients and has good health care effects. During the production process, attention needs to be paid to details such as thawing, pickling, and grilling to ensure the taste and quality of Kabayaki eel. I hope the above content can help everyone enjoy this delicious Japanese dish better.
