Recipe of Super Quick "Himatsubushi" Style Eel Rice For Midsummer's Day

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, "Himatsubushi" Style Eel Rice For Midsummer's Day. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

"Himatsubushi" Style Eel Rice For Midsummer's Day Recipe. Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny. As the rice cools, warm up the eel and cut into easy to eat pieces.

You can have "Himatsubushi" Style Eel Rice For Midsummer's Day using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of "Himatsubushi" Style Eel Rice For Midsummer's Day

1. Make ready of For the sushi rice:.
2. Take 270 ml of White rice.
3. It’s 1/2 of pack Chirashizushi powder.
4. You need 5 of Shiso leaves.
5. Take 1 tbsp of Toasted peeled sesame seeds.
6. Take of Toppings:.
7. Make ready 1 of see Kinshi tamago (finely shredded thin omelet).
8. Make ready 1 of Precooked eel with sauce.
9. Prepare 1/2 of of a small cucumber Cucumber.
10. Take 1 of Shredded nori seaweed.
11. It’s 1 of Sansho pepper powder.

Strain through a fine meshed sieve.It will be even better if you strain it through a cheesecloth.Next, eat the eel together with some condiments such as green onions, wasabi and seaweed.At last, eat it as an Ochatsuke(Rice Mixed with tea).

"Himatsubushi" Style Eel Rice For Midsummer's Day step by step

1. Cook the rice so it's a bit firmer than usual. Make the finely shredded egg, referring to. I used 3 sheets of usuyaki tamago (very thin omelet).

https://cookpad.com/us/recipes/169366-foolproof-usuyaki-tamago-thin-omelette-and-kinshi-tamago-shredded-omelette-for-chirashi-sushi.

1. Finely julienne the cucumber and 3 of the shiso leaves. Put the remaining 2 shiso leaves in a bowl of cold water, and pat them dry just before serving..
2. Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny..
3. As the rice cools, warm up the eel and cut into easy to eat pieces. Refer tofor instructions for how to best heat up pre-cooked eel.

https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel.

1. Put the rice into a serving bowl or dish and top with the kinshi tamago (shredded omelet), cucumber, the reserved whole shiso leaves and the eel. Add some shredded nori seaweed and shiso pepper to taste..
2. It's also good without cucumber..
3. See this recipe for suggestions on how to heat up pre-cooked eel.

https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel.

1. When you have leftover eel, turn it into umaki - eel filled omelettes..

The usual way to heating readymade eel up are to use a steamer or a frying pan, but both methods take time and effort so I experimented with.Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps.Add the egg, and beat well until well-combined.

It is so characterized by following this three steps while enjoying your meal.The Hitsumabushi at Daruma restaurant is served with Nagoya style, which is heavier taste comparing to other place's one.This is vegetarian eel set with rice, vegetable soup and pickle.The vegetarian eel is made of seaweed and yuba, cooked with tofu, burdock, Japanese yam and konjac.It is the best vegetarian eel I have ever tried, and it has smoky grilled flavour.