eels are very common on the market, but live eels grilled with charcoal, and longer than an arm are really uncommon. This eel has received constant praise since it was launched online. Many friends said that our eel is more authentic than those in Japanese restaurants. As the New Year is approaching recently, M Eels have become the top trend in the Kitchen Mall. Today, let’s take a look at the M Eels tasting experience of Douban@王清浩 and Douban@乐克~
Douban@乐克’s Eel Tasting Report
After eating this Kabayaki eel from the kitchen, I fell in love in just one second, so I can’t help but recommend it to everyone.
First of all, this kabayaki eel is made using live eels directly grilled . The slaughtered live eels go directly to the charcoal grilling process without being frozen and stored, so they can present a beautiful M shape.
The cost of live eels is almost three times that of ordinary eels, but the meat is more fresh and has almost no fishy smell. Selected 1-year-old conger eel , moderately fat and lean, with both the deliciousness of fish and the richness of meat. Paired with kabayaki sauce, the happiness lasts from the first bite to the last bite, progressively, Not boring at all.
4 traditional kabayaki process of pouring juice. If you have cooked kabayaki eel yourself, you should know that although this process is not difficult, it is very labor-intensive. Apply the sauce evenly on the surface of the eel, and then bake it over slow fire until the sauce dries up. After it comes out, brush the sauce on it and bake again. Repeat 3-4 times to get an eel with a shiny maroon color.
The fish meat at this time is also delicious, not dry or woody. After opening the bag, I secretly tasted the remaining kabayaki juice in the bag, and it was not very sweet. This worry was also scratched off the notebook. When you get the eel, it is actually already cooked, and it only needs to be reheated briefly before eating.
The two most recommended ways to reheat eel are:
1. Defrost the eel naturally in the oven
Preheat the oven to 180 degrees, then put the eel in and bake for 15 minutes. The whole thing is heated through, and the surface of the eel is once again given a slight burnt aroma of .
2. Microwave
Thaw the eel naturally, place it on the prepared rice, microwave it on high heat for 3 minutes, is convenient and fast , and the taste is not bad at all.
When reheating eel, do not waste the remaining sauce in the packaging bag. Squeeze it out and apply it evenly on the surface of the eel. This way, even if the heat is higher, the skin will not dry out.
Cut the hot eel into several cuts, put it on the plate and serve it. is not inferior to the dozens of servings of eel rice in the store.
Speaking of presentation, there is another reason to recommend this Kabayaki eel - the ingredients are complete and thoughtful. In addition to the whole forearm-long kabayaki eel, the eel packaging box also comes with golden egg shreds , seaweed furikake, and bibimbap sauce, all for 2 servings.
Shredded eggs and seaweed and furikake are the golden partners of eel rice, but it is really troublesome to prepare them yourself. So bringing your own ingredients is very thoughtful and considerate, and the quality of the ingredients is not sloppy at all.
Seaweed furikake is chopped seaweed with roasted black and white sesame seeds. Sprinkling it into the rice can add a lot of flavor and relieve the monotony of the sweet sauce.
Golden egg shreds baked with whole egg liquid , the color is attractive, not only delicious, but also looks great in photos.
The bibimbap sauce for grilled eel may seem insignificant, but in fact it is too necessary. The eel I bought before is usually not paired with the sauce for bibimbap, but when heated in the oven, the eel will dry up the juice. In order to make the whole bowl of rice delicious, I will pour some on it separately. The amount of sauce in this packet is quite sufficient. You can add it little by little according to your personal taste. You don’t have to add it all at once.
A full eel as long as a forearm can probably make 3-4 bowls of eel rice.
When you go out to eat ordinary Japanese food, it costs 7 to 80 yuan a portion, and some of them use pre-made semi-finished products. In those restaurants that specialize in freshly grilled eel rice, the price of a bowl is higher than this whole eel, so the price/performance ratio of is also super high.
Friends who like to eat eel rice, hurry up and stock up. The eel is not greasy and has no fishy smell. , simple cooking is the level of restaurant production.
* Kabayaki eel will have a small amount of soft spines, which does not affect eating. But if children eat, parents must keep an eye on them.
Douban @王清浩’s eel tasting report
There is a local restaurant known as the ceiling of Japanese food. There are only two set menus available in the evening: 888 yuan and 1680 yuan. It’s okay to eat occasionally, but especially for the bowl in the store. It's a bit too expensive to eat the eel rice which is not greasy. When I want to eat eel rice, I choose to open the kitchen. SF Express goes to the next day, and I can have it in 10 minutes. It is more convenient than taking a car to a Japanese restaurant.
The whole eel in the kitchen is about 40cm long, which is about the same as my forearm. A bowl of eel rice in a Japanese restaurant costs only 180 yuan, and one portion of the eel in the kitchen can make at least five bowls. Eel rice, super cost-effective, you can have a full meal at home!
A 40cm fish plate fits it just right! The quality is not inferior to that of most Japanese restaurants. Only when the eels are fresh enough, the eel meat will naturally bend into an M shape during the grilling process. The kitchen insists on live eels butchered (the cost of live eels is very high , three times the size of ordinary eels, but the meat will be more fresh, with almost no fishy smell, so there is no need for thick sauces to cover it up)
selects 1-year-old high-quality conger eels, The meat is thick and has few thorns, not fat or woody, Like fish and meat , the bones are soft and the meat is fresh, with almost no fishy smell. The low-sweetness kabayaki flavor sauce that comes with it is just delicious. The sauce is wrapped on the surface of the eel meat. The taste is moderately salty and sweet, maximizing the highlight. The eel tastes delicious.
The eels in the kitchen have HACCP certification, organic product certification, aquatic product quality and safety certification, food safety management system certification and other certificates, which are export-level quality control.
In order to ensure the freshness and safety of each eel, the factory that cooperates with the kitchen has also established its own eel farm, with the most advanced eel processing line (there are only 2 in the country), and the eel processing equipment is manufactured by Japanese masters. The instrument parameters (such as kabayaki heat, grilling time, flavor level, etc.) are carefully adjusted.
Speaking of sauces, I must praise the kitchen. The seasonings are always accurate and guaranteed. Different from the overly thick sauces of most merchants on the market, the kitchen uses less sauce kabayaki, authentic Japanese kabayaki flavor , after 24 processing steps, 4 times of sauce pouring, the kabayaki is obtained. The most important step in making a tender and delicious Japanese-style kabayaki eel.
The packaging box not only contains a whole eel, but also comes with golden egg shreds, 2 packs of kabayaki sauce, and 2 packs of seaweed and furikake. My favorite way to eat eel is rice, which is topped with white rice. The non-greasy eel is fragrant and melts in your mouth, making you want to squish your chopsticks.
How to purchase
M eel-Japanese kabayaki flavor 138 yuan 504g
1 serving of kitchen eel can make 5 bowls of eel rice
