There are only about 0.2 - 0.3% of eel consumption in Japan, but no eel. Now that aquaculture has become mainstream, it is a Japanese process to open a process suitable for calling it a real eel that is proud of nature's blessing.
The big eel first classifies into tissues such as thick skin, massive snout, fat and gelatinous matter, and troublesome small bone, and thinks about all the parts present in one fish body with its own processing and cooking method I will make it into an eel of the ideal state to draw. As a result of staring at the original image of the material, the skin is crisp and crispy finished. He expresses the strength of the muscles in the state of burning and does not drop the umami fat and does not let the small bones feel at all while leaving a gelatinous and rich texture of the gelatinous nature in the gap between the skin , We also stipulate that it is the ideal result that confining the delicious meat juice and greasy as much as necessary to all the parts.
It is difficult for big eels to bring them to where they can be eaten as a dish in the usual eel cooking law, theory is not useful here and it is left side by side for the moment. This is a method that faced only the big eel to the last. After washing with water, depending on the size of the eel, you can wrap it in a barrier wrap sheet and lay it in the refrigerator for several days, wait for rigidity after death, but at this time you will open all your body if you put your internal organs out Since oxidation state and dripping can not be prevented completely, it is impossible to completely prevent the oxidation state and dripping, and opening the body that was laid down is also done just before baking, so in Longing it is decided that the large eel is opened. To the surface of the skin shallow cuts are made to change the stretch ratio of the skin by heat to the ideal circumstances. It is the purpose of this process to weaken the skin's pulling force, only lightly damaging the skin, as it will drain a lot of fat from the muscle when it completely cuts its skin.
Bones are cut inside the muscles, but if you cut it to a large body to cut the bone like a bone, you will lose a lot of gravy and fat when baked. For the skin it is a hard feeling that can not be chewed by burning in the raw condition, so to bake the skin to crunchy, apply steam for a short time to completely gelatinize the skin once. At this time, heat is also applied to the body and it adapts to the ideal condition calculated by the heat and stretch ratio with body and skin. Consider the amount of fat you want to get out of the skin, the thickness of the leather, the size of the eel, etc. Open the incision at equally spaced intervals on the skin as much as you need. If you misread this sequence of flow, there is a possibility that the skin pulled by expansion will come off from your body.
Broil yourself and finish it with a brush reprocessing sauce that is mixed with grease. Be careful not to burn excessively and do not dehydrate or degrease more than necessary. We disclosed one of the handling of eels which can not be reached by the usual Edo pre-type steaming or Kansai cooking. Have you ever had a way to burn eels that are over 1 kilogram in a soft condition and not bone at all in your mouth?
I tried "Gari" made by slicing an immature peach here. ... <<