[Good Luck Eel] Kyoto-roasted eel, crispy on the outside and tender on the inside, complete with special sauce

Spicy level: Not spicy😋 Japan is the nation that knows how to eat eels best. For kabayaki eel, they don’t pursue bigness; Instead, we pursue a type with the best meat quality, the most elastic teeth, and few thorns. A size that fully demonstrates the delicious taste of eel. And we only use the specifications exported to Japan for cooking. The running water never stops, giving the freshly arrived eels a thorough bath. Gently scrape off all impurities, leaving only the purest and perfect body. Sprinkle wine boldly to remove the fishy smell, then put it in the steamer to make sauna. Then transfer to the oven to color the skin. When a whole row of eels takes on a slightly golden color, Dip into the shallow dish with special sauce on the other side, Don’t be sloppy at all in the last stewing process. Continuously simmer to keep the sauce from boiling. Only in this way can the meat be delicious and tender at the same time. It goes through five processes: blanching, scraping, steaming, roasting and boiling. The eel has already been covered in caramel-like coating, With a crispy texture on the outside and tender on the inside, The aroma of the eel is not masked by the sauce at all. Such workmanship and taste, It is a specialty that occasionally appears in Kyoto Stone cuisine. Once chefs and gourmets try it, it will be hard to forget. The main part of kabayaki eel is the eel meat, so he should be the protagonist. Not the grease or the sauce; If the fish is too big, the meat will be soft and thorny and tasteless, and if there is too much oil, the meat will lose its flavor. We carefully prepare "Kyo-roasted eel", Served with special barbecue sauce stewed with eels and eel bones, The meat is juicy, the eel flavor is overflowing, and the sauce brings out the layers. We look forward to your new understanding of the unique Japanese kabayaki eel. 【Precautions】 The large bones and spines of the eel have been removed, but there are still tiny spines. Although it is cooked, it is fragile and easy to digest. Children, the elderly, or those with sensitive mouths should still pay more attention when eating it! ◎Cooking suggestions: Please freeze for daily storage and fully defrost before consumption. It can be sliced and served cold, or reheated in the oven, topped with barbecue sauce, and served with rice.