In a bowl, add 4 tbsp water and sprinkle powdered gelatin to let it bloom.

Cut the grilled eel into 1cm wide slices.

In a pot, mix all seasoning ingredients and bring to a boil over medium heat. Add the eel slices briefly, then remove them. Stir in the bloomed gelatin until fully dissolved.

Arrange the eel slices evenly in a heatproof container. Strain the gelatin mixture and pour it over the eel. Let it cool, cover with plastic wrap, and refrigerate for at least 2 hours.