Japanese cuisine is rapidly gaining the recognition of Russian residents. Many enjoy eating a variety of Japanese dishes. Naturally, the desire to cook the same rolls or sushi at home arises among fans of their food quite often. To make some types of sushi and rolls, eel is required, and for the roll to turn out beautiful and tasty, smoked eel needs to be cut correctly.
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Instruction manual
1
Buy smoked eel. Open the packaging and rinse the carcass under water. For slicing eel, it is better to use a slightly frozen carcass of fish. Thawed fish is very soft and juicy, it is difficult to cut.
2
Prepare a sharp eel slicer, preferably Japanese. With a sharp knife, you can cut the fish exactly as you need without extra effort.
3
Straighten the eel carcass by gently pushing it with your palm if you are using a frozen product.
4
Take the carcass of an eel and divide it in half directly along the ridge of the fish. You can cut the eel along the length equal to the length of the nori leaf, but this is not necessary.
5
Put smoked eel on a cutting board. While cutting, hold the eel carcass with your hand so that it does not slip. Remove the peel. It should be cleaned with a knife. It looks like you are removing the scales from fish. If this is not done, the peel can ruin the taste of the dish.
6
Cut the eel along the length of the carcass. The thickness of the reservoir should be no more than 2-3 mm. Remove the cut layer from the eel. Cut the rest of the carcass into thin layers in the same way. These layers are used to make eel rolls.
7
The slicing method described below is suitable for making sushi with eel, when a piece of fish is placed on top and tied with sheets of nori. The sheets for tying need to be moistened, otherwise they will not stick together. Point the knife at an angle of 45 degrees.
8
Move away from the edge about 1-1.5 cm and cut a piece. The knife in the process of cutting eel must be straightened at the moment when you almost cut the carcass to its full thickness. The length of each piece should be no more than 3-4 cm.
9
Use eel peel as a filling for rolls. It is very tasty, however, it is better to finely chop it beforehand. If you leave a piece of the skin whole, then you will have to chew it for a long time.