Recipe: Perfect Hitsumabushi (Grilled Eel on Rice)

Hitsumabushi (Grilled Eel on Rice). 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 will let you experience three different ways to enjoy unagi, freshwater eels. Hitsumabushi is a traditional Japanese dish originating from Nagoya.

So Unagi Chazuke is simply grilled or broiled unagi placed over steamed rice (which is called Unadon) and served with hot broth. 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. You can have Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you cook it.

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. It's 3 cups of Rice.
4. It's 1/2 bottle of Unagi-no-Tare (Marinate Sauce).
5. It's As needed of Wasabi.
6. You need As needed of Spring onion.
7. It's As needed of Nori Sea Weed.
8. It's 500 ml of Water.
9. Prepare 1 tsp of Japanese Soup Stock.
10. You need 1/2 tsp of Soy Sauce.

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. Hitsumabushi (櫃まぶし) is a dish in which eel is dipped in soy based sauce, then finely sliced and spread over rice. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. We are the restaurant allowing you to enjoy the taste of Japan, Hitsumabushi (chopped kabayaki eel on rice) that is well-known cuisine in Nagoya.

Hitsumabushi (Grilled Eel on Rice) step by step

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..

Carefully-selected eel is grilled in our special way. Grilled over an open flame without being steamed, until crispy outside and juicy inside. Unagi, or Japanese BBQ Eel, is one of my favorite foods. Whether in, or on, a sushi roll, in a bento, or served like this - Hitsumabushi, the bbq flavor The majority of Unagi is sold frozen and pre-sauced, and this recipe takes advantage of that. It also shows how to make extra sauce for the rice, and how.