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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, hitsumabushi (grilled eel on rice). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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 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 (Grilled Eel on Rice) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Hitsumabushi (Grilled Eel on Rice) is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you can achieve that.

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

Thaw the unagi beforehand and place it on a heated grill with the skin side face down. You can leave a comment if you have any suggestion on what you want me to eat next!😆 [use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! OoGui (eating a lot) is my channel's main focus. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.

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.

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. 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.

So that’s going to wrap this up with this special food hitsumabushi (grilled eel on rice) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!