蒲燒鰻魚 Kabayaki Eel #氣炸鍋料理 #airfryer

白鱔280克，七味粉適量，蜜糖1湯匙，生抽2茶匙，味醂1湯匙，老抽1茶匙，日本清酒/米酒1湯匙。 用鹽揉搓白鱔表面再洗淨，去除細骨。 做汁料:1湯匙日本清酒/米酒，1湯匙味醂，1湯匙蜜糖，適量七味粉，2茶匙生抽，1茶匙老抽。白鱔吸乾水放入醃料中醃5至10分鐘，用竹籤串起，保留汁料。兩面噴少許油，200度焗5分鐘，兩面掃上汁料，200度再焗5分鐘，兩面再掃多一次汁料，180度焗2分鐘。 eel 280g, shichimi togarashi moderate amount, honey 1 tbsp, soy sauce 2 tsp, mirin 1 tbsp, dark soy sauce 1 tsp, Japanese sake/cooking wine 1 tbsp. use the salt to massage the eel skin and then wash, debone. sauce : Japanese sake/cooking wine 1 tbsp, mirin 1 tbsp, honey 1 tbsp, shichimi togarashi moderate amount, soy sauce 2 tsp, dark soy sauce 1 tsp, drain the eel & place into the sauce marinate for 5-10mins, skewer the eel, preserve the sauce for sweep the eel again. spray a bit of oil on the both sides, airfryer fry for 5 mins at 200°C, sweep the sauce on both sides, fry for 5 mins at 200°C again, sweep the sauce on both sides again, fry for 2 mins at 180°C.