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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, hitsumabushi (grilled eel on rice). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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 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.

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

To begin with this recipe, we have to prepare a few components. You can have hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you cook that.

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

How to Eat Hitsumabushi 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. If you like Japanese food, you have probably had it at least once.

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.

Aichi Prefecture has a dish very similar to unadon called hitsumabushi. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice. Piping hot broth is poured on the rice to enjoy. It's perfect comfort food on a busy weeknight! Unagi Chazuke (鰻茶漬け) is one of Mr.

So that is going to wrap this up for this special food hitsumabushi (grilled eel on rice) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!