Easy Way to Prepare Perfect "Himatsubushi" Style Eel Rice For Midsummer's Day
By Mom's Recipes16 July 2020
Easy Way to Prepare Perfect "Himatsubushi" Style Eel Rice For Midsummer's Day
Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, "Himatsubushi" Style Eel Rice For Midsummer's Day. It 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. However, if the dull sunny weather continues on for days after days, then anyone would begin to long for the rain clouds.. And that curry rice has become fried eggplant and green pepper tonight.
You can have "Himatsubushi" Style Eel Rice For Midsummer's Day using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of "Himatsubushi" Style Eel Rice For Midsummer's Day
It’s of For the sushi rice:.
Take 270 ml of White rice.
You need 1/2 of pack Chirashizushi powder.
You need 5 of Shiso leaves.
It’s 1 tbsp of Toasted peeled sesame seeds.
It’s of Toppings:.
You need 1 of see Kinshi tamago (finely shredded thin omelet).
Make ready 1 of Precooked eel with sauce.
Take 1/2 of of a small cucumber Cucumber.
Make ready 1 of Shredded nori seaweed.
Take 1 of Sansho pepper powder.
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"Himatsubushi" Style Eel Rice For Midsummer's Day step by step
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).
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..
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. Refer tofor instructions for how to best heat up pre-cooked eel.
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..
It's also good without cucumber..
See this recipe for suggestions on how to heat up pre-cooked eel.
When you have leftover eel, turn it into umaki - eel filled omelettes..
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