Steps to Cook Perfect Hitsumabushi (Grilled Eel on Rice)

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Hitsumabushi (Grilled Eel on Rice). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Hitsumabushi (Grilled Eel on Rice) Recipe. Place the rice on a frying pan made from eel. 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.

You can have Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Hitsumabushi (Grilled Eel on Rice)

1. Prepare 2 of prices Kabayaki Eel.
2. It’s 2-4 tbsp of Sake (Japanese cooking wine).
3. Take 3 cups of Rice.
4. It’s 1/2 bottle of Unagi-no-Tare (Marinate Sauce).
5. You need As needed of Wasabi.
6. It’s As needed of Spring onion.
7. You need As needed of Nori Sea Weed.
8. Make ready 500 ml of Water.
9. Take 1 tsp of Japanese Soup Stock.
10. Take 1/2 tsp of Soy Sauce.

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 is a bit different than your standard Unagi-don (grilled eel over rice) in that a lot more toppings are added to it, with a few more ways of eating it.You can pour hot tea into the bowl for a delicious meal of "O-chazuke" (my favorite way) or have it the way it is.Unadon, or grilled eel on rice, occupies the same space in Japanese cuisine as dishes like sushi, ramen and tempura.

Hitsumabushi (Grilled Eel on Rice) instructions

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..

Nagoya's many kinds of "Nagoyan rice" such as kishimen (rice noodles) and miso katsu (miso cutlets) are in the spotlight by people all over the country.A power food, hitsumabushi, a unique way of eating unagi (eel), is a must-try dish in the home city of Nagoya.I will introduce some of Nagoya's most popular hitumabushi restaurants.

If you like Japanese food, you have probably had it at least once.Aichi Prefecture has a dish very similar to unadon called hitsumabushi.Now, the fresh steamed rice is ready.Lightly mix the rice with a paddle.Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.