Rinse 100g short-grain rice thoroughly and soak in water for at least 30 minutes. Drain the short-grain rice well before use.
2
In a large pot, combine 300g freshwater eel, 15g thinly sliced ginger, and 1000g water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the freshwater eel is tender.
3
Carefully remove the freshwater eel from the broth. Strain the broth through a fine-mesh sieve to remove any small bones or impurities. Set the broth aside.
