Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, hitsumabushi (grilled eel on rice). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hitsumabushi (Grilled Eel on Rice) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Hitsumabushi (Grilled Eel on Rice) is something that I have loved my entire life. They are fine and they look fantastic.
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 traditional Japanese dish originating from Nagoya.
To begin with this recipe, we have to prepare a few components. 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):
- Make ready 2 prices Kabayaki Eel
- Get 2-4 tbsp Sake (Japanese cooking wine)
- Make ready 3 cups Rice
- Prepare 1/2 bottle Unagi-no-Tare (Marinate Sauce)
- Make ready As needed Wasabi
- Get As needed Spring onion
- Make ready As needed Nori Sea Weed
- Make ready 500 ml Water
- Get 1 tsp Japanese Soup Stock
- Get 1/2 tsp Soy Sauce
Nagoya's many kinds of "Nagoyan rice" such as kishimen (rice noodles) and miso katsu (miso cutlets) are in the spotlight by people all over the country. A power food, hitsumabushi, a unique way of eating unagi (eel), is a must-try dish in the home city of Nagoya. I will introduce some of Nagoya's most popular hitumabushi restaurants. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels.
Instructions to make Hitsumabushi (Grilled Eel on Rice):
- Cook 3 cups of rice.
- Chopped spring onion. Cut the Nori seaweed into small thin pieces with kitchen scissors. Prepare the Wasabi.
- 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.)
- Rinse the sauce on the surface of the eel with water. Wipe the Eel with kitchen towels.
- 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.
- 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.
- Cut the steamed eel into 1cm width. Place all of RELS on the Rice.
- If you have a cooking burner, bake the eel surface to make it more delicious.
- 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.
It's definitely worth a try if you find roasted unagi at your local store. [recipe] 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. Aichi Prefecture has a dish very similar to unadon called hitsumabushi.
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