Jung Ho-young's Eel Rice Bowl
A traditional nourishing rice bowl featuring eel that melts in your mouth, prepared by removing fishy odor with boiling water and steaming thoroughly, then coated in a sweet-savory homemade sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- The slimy mucus on the eel’s skin is the main source of fishy odor—use boiling water to make it turn white, then scrape it off completely to ensure no aftertaste after cooking.
- Steaming the eel in a steamer before grilling removes excess oil and retains moisture, resulting in a tender, non-greasy texture without dryness.
- The sauce contains a lot of sugar and can easily burn over high heat, so maintain medium-low heat while grilling the eel, applying the sauce multiple times to achieve deep color and rich flavor.
Recommended for
- Those seeking a special, luxurious homemade nourishing meal during hot weather or when needing energy replenishment.
- People who want eel dishes that are tender, not dry or chewy, with a silky, melt-in-your-mouth texture like those from a professional Japanese restaurant.
- Individuals eager to enjoy a perfectly balanced homemade teriyaki sauce with the ideal sweetness and saltiness, experiencing authentic unagi don at home.
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