Hitsumabushi (Grilled Eel on Rice)
Hitsumabushi (Grilled Eel on Rice)

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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. It's definitely worth a try if you find roasted unagi at your.

Hitsumabushi (Grilled Eel on Rice) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Hitsumabushi (Grilled Eel on Rice) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):
  1. Make ready 2 prices Kabayaki Eel
  2. Prepare 2-4 tbsp Sake (Japanese cooking wine)
  3. Take 3 cups Rice
  4. Prepare 1/2 bottle Unagi-no-Tare (Marinate Sauce)
  5. Make ready As needed Wasabi
  6. Get As needed Spring onion
  7. Make ready As needed Nori Sea Weed
  8. Prepare 500 ml Water
  9. Make ready 1 tsp Japanese Soup Stock
  10. Get 1/2 tsp Soy Sauce

Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice. 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. About unagi, grilled freshwater eel, used in Japanese cuisine.

Steps to make Hitsumabushi (Grilled Eel on Rice):
  1. Cook 3 cups of rice.
  2. Chopped spring onion. Cut the Nori seaweed into small thin pieces with kitchen scissors. Prepare the Wasabi.
  3. 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.)
  4. Rinse the sauce on the surface of the eel with water. Wipe the Eel with kitchen towels.
  5. 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.
  6. 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.
  7. Cut the steamed eel into 1cm width. Place all of RELS on the Rice.
  8. If you have a cooking burner, bake the eel surface to make it more delicious.
  9. 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.

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. Hitsumabushi is a traditional Japanese dish originating from Nagoya. Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes. Discover the magic of the internet at Imgur, a community powered entertainment destination.

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