Stewed Eel Rice
Soy Sauce

A deeply satisfying bowl of savory stewed eel rice made at home, featuring tender eel glazed in a rich soy-honey sauce and served alongside a golden fried egg.

Ingredients

• 1 pound eel
• 1 head garlic
• 1 piece ginger
• 1 bunch scallions
• to taste white sesame seeds
• 2 eggs
• appropriate amount cornstarch
• 3 spoons light soy sauce
• 1 spoon steamed fish soy sauce
• 1 spoon dark soy sauce
• 1 spoon oyster sauce
• 1 spoon honey
• 1 spoon yellow wine
• appropriate amount cooking oil
• appropriate amount water
• 1 portion steamed rice

Instructions

1. 1Prepare Ginger and Scallions

   

   Place chopped ginger and a bunch of scallions into a metal mortar to prepare them for crushing.

   Tip: Fresh aromatics help effectively neutralize any fishy odors from the eel.
2. 2Crush and Soak

   

   Smash the ginger and scallions using a pestle to extract their juices, then add them to a bowl containing the eel pieces along with water.

   Tip: Soaking the eel for 20 minutes helps remove fishy odors while locking in the fresh flavor.
3. 3Mix the Braising Sauce

   

   Combine 3 spoons of light soy sauce, 1 spoon of steamed fish soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of honey, and 1 spoon of yellow wine in a glass bowl.

   Tip: Mixing the sauce beforehand ensures even flavor distribution during simmering.
4. 4Dry the Eel

   

   Take the soaked eel out of the water and use kitchen paper towels to thoroughly dry the surface of the meat.

   Tip: Drying the eel helps the cornstarch adhere better and prevents excessive oil splattering.
5. 5Coat with Cornstarch

   

   Lightly coat the dried eel pieces with a layer of cornstarch to protect the texture of the meat during cooking.

   Tip: Apply a thin, even layer so the coating does not overpower the natural taste of the eel.
6. 6Pan-Fry the Eel

   

   Place the eel pieces into the pan and fry both sides until they turn slightly golden.

   Tip: Fry over medium heat to achieve a nice exterior sear without burning the coating.
7. 7Pour the sauce over the eel

   

   Drizzle the prepared bear-style sauce directly over the fried eel and tiger-skin garlic in the pan, then gently shake the cookware to ensure every single piece of eel is thoroughly coated in the rich savory liquid.

   Tip: Shake the pan rather than stirring aggressively with a utensil to keep the delicate eel pieces from breaking apart.
8. 8Sauté the aromatics

   

   Heat oil in a wok and add the sliced ginger and garlic cloves, stir-frying them over medium heat until they turn fragrant and develop a golden, blistered tiger-skin appearance.

   Tip: Fry the garlic until nicely browned so it releases its rich nutty aroma into the oil before adding the eel.

Burn It Off

Frequently Asked Questions