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

Hello everybody, it’s me again, Dan, welcome to our 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 food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hitsumabushi (Grilled Eel on Rice) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Hitsumabushi (Grilled Eel on Rice) is something which I have loved my entire life.

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 will let you experience three different ways to enjoy unagi, freshwater eels.

To get started with this particular 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 can achieve that.

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. Prepare 3 cups Rice
  4. Make ready 1/2 bottle Unagi-no-Tare (Marinate Sauce)
  5. Get As needed Wasabi
  6. Make ready As needed Spring onion
  7. Prepare As needed Nori Sea Weed
  8. Make ready 500 ml Water
  9. Get 1 tsp Japanese Soup Stock
  10. Prepare 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.

Instructions 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.

You can use either dashi or green tea for the hot. 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. Suchen Sie nach Hitsumabushi Japanese Grilled Eel On Rice-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt.

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