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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, hitsumabushi (grilled eel on rice). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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

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 will let you experience three different ways to enjoy unagi, freshwater eels.

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

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

You can use either dashi or green tea for the hot. 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. About unagi, grilled freshwater eel, used in Japanese cuisine.

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.

OoGui (eating a lot) is my channel's main focus. About unagi, grilled freshwater eel, used in Japanese cuisine. Hitsumabushi (�Ђ‚܂Ԃ�) is a Nagoya specialty in which bite-sized pieces of grilled unagi are served over rice. Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments. [I ATE] Hitsumabushi, Grilled Eel on RiceImage (i.redd.it). Discover the magic of the internet at Imgur, a community powered entertainment destination.

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