Jangeodeopbap, Stir-fried Eel with Rice, 鳗鱼盖饭, 鰻魚蓋飯, ウナギ丼, 장어덮밥 Leave a comment

This is a bowl of rice topped with grilled eel and garnished with julienned ginger and radish sprouts. The eel is first half-grilled and half-steamed before being brushed with a sauce made from soy sauce.

将鳗鱼收拾洗净后,先烤一下或用蒸锅蒸一下,然后把用酱油、葱蒜等制成的调味酱抹在躯体上,边抹边烤,直到外皮焦脆。大碗中盛些米饭,上面放烤熟的鳗鱼,最后放上姜丝和萝卜芽。

把清理好的鰻魚大概烤熟或稍微蒸一下,然後抹上用醬油和蔥蒜做的調味醬烤成焦黃色。盛一碗米飯,放上烤鰻魚和生薑絲,以及蘿蔔芽。

ウナギを下焼きするか、蒸し器で軽く蒸してから醤油、ねぎ、にんにくなどで合わせたたれを塗りながらこんがりと焼く。器にご飯を盛り、焼いたウナギをのせ、細切りにした生姜とカイワレ大根を添える。

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