Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, hitsumabushi (grilled eel on rice). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Hitsumabushi is a specialty dish from Nagoya, consisting of steamed Japanese rice, barbecue grilled eel fillet, a beautifully thick, sticky, sweet/savoury sauce, and assorted condiments and garnishes. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels.
Hitsumabushi (Grilled Eel on Rice) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Hitsumabushi (Grilled Eel on Rice) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):
- Get 2 prices Kabayaki Eel
- Take 2-4 tbsp Sake (Japanese cooking wine)
- Take 3 cups Rice
- Get 1/2 bottle Unagi-no-Tare (Marinate Sauce)
- Make ready As needed Wasabi
- Make ready As needed Spring onion
- Get As needed Nori Sea Weed
- Prepare 500 ml Water
- Take 1 tsp Japanese Soup Stock
- Take 1/2 tsp Soy Sauce
About unagi, grilled freshwater eel, used in Japanese cuisine. The dish is usually served in a set together with a clear soup that contains some of the eel's innards. Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.
Instructions
Steps to make Hitsumabushi (Grilled Eel on Rice):
- Cook 3 cups of rice.
- Chopped spring onion. Cut the Nori seaweed into small thin pieces with kitchen scissors. Prepare the Wasabi.
- Make Ochazuke soup.Bring 500 ml of water to a boil and add the 1 tsp Japanese sauce stock and 1/2 tsp soy sauce. (Reheat just before eating.)
- Rinse the sauce on the surface of the eel with water. Wipe the Eel with kitchen towels.
- Place the crumpled aluminum foil on the frying pan and place the eel on it. (Cut eels according to the size of the frying pan.) Sprinkle 2 tbsp of sake, cover and steam over low heat for 4-5 minutes.
- Place the rice on a frying pan made from eel. (You don't have to wash the frying pan.) Sprinkle half bottle of Unagi-no-tare.
- Cut the steamed eel into 1cm width. Place all of RELS on the Rice.
- If you have a cooking burner, bake the eel surface to make it more delicious.
- You can enjoy three ways. 1st, you eat it just as it. 2nd, you can mix Spring onion, Nori seaweed and Wasabi. 3rd,, you rat it as Ochazuke.
So Unagi Chazuke is simply grilled or broiled unagi placed over steamed rice (which is called Unadon) and served with hot broth. You can use either dashi or green tea for the hot. Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more. Unadon, or grilled eel on rice, occupies the same space in Japanese cuisine as dishes like sushi, ramen and tempura.
So that is going to wrap it up for this special food hitsumabushi (grilled eel on rice) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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