Summer health food~ How to make sea eel Anago rice bowl
I caught a summer cold and had a cold for a few days, so I couldn't get my head around it because it was cold, cold, and hot, but today I'm trying to get my energy up and move. I trimmed a live sea eel and made a bowl of eel over rice for Dotty who is home after a long time Boil the eel head, bones, and intestines thoroughly to make eel soup. It's true that live eels are fresh and elastic. The seafood market cleans it up, so I don't have much to prepare, but if I make it with the grilled eel seasoning, pour the sauce, and stir-fry it like it's boiled down, the delicious eel over rice is completed. I prepared one eel, cooked eel soup, and made delicious eel over rice using eel soup stock. The commercial grilled eel sauce tastes a little greasy, but if you mix the eel soup stock and seasoning at home and add 1 spoon of commercial grilled eel sauce, it becomes a deep and savory eel over rice sauce. In the past, it used to be a summer cold that dogs don't catch, but these days, it seems that summer colds have become so common due to air conditioning. Take care of your health and I hope you avoid the heat well today
3 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Eel
    900g
  • an eel bone
    200ml
  • brewed soy sauce
    3spoon
  • Soy sauce
    2spoon
  • cooking wine
    3spoon
  • Sauce
    1spoon
  • Sugar
    1spoon
  • Oligosaccharide
    2spoon
  • Garlic
    5-6piece
  • Ginger
    1/2piece
  • leek
    1/2ea
  • Eel
    450g
  • perilla oil
    3spoon
  • Garlic
    7piece
  • Ginger
    1piece
  • leek
    6-7cm
  • Water
    1L
Cooking Steps
STEP 1/10
Wash eel heads and bones in flour and rinse thoroughly in water.
STEP 2/10
Put 3 spoons of perilla oil in the pot, please.
STEP 3/10
Add the eel bones and stir-fry for about 5 minutes. It is an important process for removing odors and savory taste.
STEP 4/10
Pour water and add garlic, ginger, and green onion.
STEP 5/10
In a pressure cooker, simmer for about 10 minutes in a regular skillet over medium heat for about 30 minutes.
STEP 6/10
Put all the sauce in another small frying pan and bring to a boil over medium heat with the lid on for about 10 minutes.
STEP 7/10
Do not wash the trimmed eel in water and grill it in an oiled frying pan. If you put water on the eel, it smells more fishy. Cook immediately after trimming with a kitchen towel to remove moisture.
STEP 8/10
Grill the eel back and forth well enough to be golden.
STEP 9/10
Pour in the sauce and simmer. Pour the sauce over the eel. It's more glossy and delicious if you leave a bit of sauce on top of the eel over rice.
STEP 10/10
Eel soup is also seasoned with soy sauce and salt, and I added enoki mushroom perilla powder, Cheongyang red pepper, and pepper to complete.
- Wash the eel bones and head with flour, stir-fry them in perilla oil, pour water, and bring them to a deep boil. - You need to put the eel bone soup in the eel over rice sauce to have a deep taste. - Do not wash the eel in water, just remove the water with a kitchen towel and grill it.
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