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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 (Grilled Eel on Rice) Saori Fujimoto Singapore. 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.

Hitsumabushi (Grilled Eel on Rice) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Hitsumabushi (Grilled Eel on Rice) is something that I’ve loved my whole 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. Prepare 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. Prepare As needed Spring onion
  7. Take 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

If you like Japanese food, you have probably had it at least once. Aichi Prefecture has a dish very similar to unadon called hitsumabushi. It looks like unadon at first glance, but is eaten in a very different way, as you can tell from the title of this article. Family size Nagoya style grilled eel on rice served with accompanying condiments.

Steps 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.

Whole unagi set with rice, appetizer & soup. Includes Unagi Hitsumabushi XL & Charcoal Grilled Meat Platter consisting of Wagyu Beef & Chicken. Excellent starters including a lightly dress plate of greens topped with fresh grilled eel and a dashimaki tamago, filled with eel. 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.

So that’s going to wrap it up with this exceptional food hitsumabushi (grilled eel on rice) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!