Japanese cuisine is rapidly gaining recognition among Russian residents. Many people enjoy eating various Japanese dishes. Naturally, the desire to cook the same rolls or sushi at home arises among those who like to eat them quite often. For the preparation of some types of sushi and rolls, eel is required, and in order for the roll to be beautiful and tasty, smoked eel must be cut correctly.
Instructions
Step 1
Buy a smoked eel. Open the packaging and rinse the carcass under water. For cutting eel, it is better to use a slightly frozen fish carcass. Thawed fish is very soft and juicy, difficult to cut.
Step 2
Prepare a sharp eel knife, preferably a Japanese one. With a sharp knife, you can slice the fish exactly the way you want it to be, effortlessly.
Step 3
Straighten the eel carcass using gentle palm pressure if using a frozen product.
Step 4
Take an eel carcass and split it in half right along the ridge of the fish. It is possible to cut the eel to a length equal to the length of the nori leaf, but this is not necessary.
Step 5
Place the smoked eel on a cutting board. While slicing, support the eel with your hand to prevent slipping. Peel off the skin. It should be cleaned with a knife. It looks like you are removing scales from a fish. If this is not done, the skins can spoil the taste of the dish.
Step 6
Cut the eel to length. The thickness of the layer should be no more than 2-3 mm. Remove the cut layer from the eel. Cut the rest of the carcass into thin slices in the same way. These layers are used to make eel rolls.
Step 7
The slicing method described below is suitable for preparing eel sushi when a piece of fish is placed on top and tied with nori sheets. The binding sheets must be wetted, otherwise they will not stick together. Aim the knife at a 45 degree angle.
Step 8
Step back from the edge about 1-1.5 cm and cut a piece. The knife in the process of cutting the eel must be straightened at the moment when you have almost cut the carcass to its full thickness. The length of each piece should be no more than 3-4 cm.
Step 9
Use the peel of the eel as a filling for the rolls. It is very tasty, however, it is better to chop it finely beforehand. If a piece of skin is left intact, then it will have to be chewed for a long time.
