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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It's definitely worth a try if you find roasted unagi at your. 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.

Hitsumabushi (Grilled Eel on Rice) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Hitsumabushi (Grilled Eel on Rice) is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Get 2 prices Kabayaki Eel
  2. Make ready 2-4 tbsp Sake (Japanese cooking wine)
  3. Get 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. Take As needed Nori Sea Weed
  8. Make ready 500 ml Water
  9. Prepare 1 tsp Japanese Soup Stock
  10. Take 1/2 tsp Soy Sauce

The dish is usually served in a set together with a clear soup that contains some of the eel's innards. Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. You can leave a comment if you have any suggestion on what you want me to eat next!😆 [use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! OoGui (eating a lot) is my channel's main focus.

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.

You can leave a comment if you have any suggestion on what you want me to eat next!😆 [use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! OoGui (eating a lot) is my channel's main focus. Suchen Sie nach Hitsumabushi Japanese Grilled Eel On Rice-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt. Hitsumabushi is a local eel dish, which is said to have originated at the end of Meiji Era as waitresses dished up each serving of chopped grilled eel on rice from a large wooden tub for keeping cooked rice (o-hitsu) into individual bowls of customers in a tatami-mat room.

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