How to Identify the Level of Eel Rice Cuisine by Technical Food

In recent years, Japanese materials have become popular all over the country. On the one hand, they are also Asian coastal countries, and their tastes are very close to those of the Chinese. On the other hand, they are more in line with China's rising middle-class consumption concept.

Roasted eel rice is known as Japan's summer scenery poem. Japan has a special eel festival every July, and a single day is used as a festival to celebrate the eating of roasted eel. This shows how much roasted eel rice is loved by the Japanese people as a classic dish.

As a classic dish, eel rice is very difficult to cook. Many Japanese restaurants in China are limited to the cooking skills and processes of roasted eel rice, and the level is also uneven. Therefore, this article will let you from 7 aspects to eat advanced technical food, and teach you how to identify the level of eel rice cooking in a Japanese restaurant.

A look at the appearance of roasted eel

Japan has learned to string for three years, kill eels for eight years, and roast eels for a lifetime, which is used to describe the difficulty of eel cooking. No matter the back cut eel of the Kanto school in Japan or the abdomen cut eel of the Kansai school, the first-class eel shop has first-class knife skills. It only takes three knives to kill an eel. Eels cut with more than three knives can easily see knife marks when eating eel rice.

The difference in specific knife skills is that each knife is cut quickly, not slowly, and the appearance of eel must be the same thickness and neat alignment of eel meat as shown in the figure, without extra knife marks and minced meat.

Second look at the utensils used.

First-class Japanese food old shop, eel rice will use exquisite lacquerware to serve eel rice.

Three look at the use of river eel species of eel

Established Japanese restaurants occasionally use wild eels as raw materials, but wild eels are not available. Even the eel god restaurant insisted on using only wild eels and almost closed down. The old eel shop must use Japanese eel as raw material. Some restaurants may use European eel or American eel to roast eel, and it is difficult for people who don't eat it often. Due to the different distribution of oil between Japanese eel and European eel American eel, the oil of Japanese eel is mainly concentrated in the meat, so the specific taste difference between Japanese eel and other river eel species is that the oil and lean meat blend, and the taste is more delicate.

Four look at the technique of baking.

High-end Japanese food shops definitely use the eel roasted on the spot, but regardless of the kanto or kansai school roasting method, it is required that the eel is roasted properly, the shallow eel is not burnt enough, the flavor is not good, the roast is deep, the eel grease is roasted, and the taste is not delicate. Therefore, how the eel is baked can be seen from the skin of the eel, which requires the eel to have small, uniform and non-foaming skin scorch, which is excellent.

Five look at the use of soy sauce in the baking process

Eel cattail roast should be repeatedly smeared with soy sauce on both sides. If ordinary soy sauce is used, the roasted eel in this eel shop will have no soul. High-level Japanese food shops must use their own secret soy sauce to roast eel. Secret soy sauce is the soul of a bowl of eel rice.

6 Look at the rice.

The rice of eel rice is cooked with uniform and full particles, not too dry or too wet, maintains a certain degree of water absorption, and can fully absorb the sauce and eel's own grease. Taste the rice, the rice grains will not be hard, pour a little sauce into the rice, the rice can be absorbed immediately, it is good.

Seven look at eating.

One way to eat eel is to eat eel three times. One is to taste the meat aroma baked by eel's charcoal fire, and the other is to add half of the ingredients (such as sesame, seaweed, onion and wasabi) to eel rice to make eel a supporting role. Three eat rice for eel, add each day shop homemade stock soup, so that eel rice is not greasy and fragrant, good sauce can enhance the taste of eel. However, this kind of three-food eating method is only the eating method in central Japan, which is not accepted by the old famous shops of Kanto Kansai school in Japan. They think that the three-food eating method is putting the cart before the horse, which makes people forget to taste the simple taste of carbon roasted eel. Established stores generally follow only the inherent Kanto genre or Kansai genre of eating.