Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive 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) recipe is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Hitsumabushi (Grilled Eel on Rice) recipe is something which I have loved my whole life.

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.

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

The ingredients needed to make Hitsumabushi (Grilled Eel on Rice): recipe

1. Get 2 prices Kabayaki Eel
2. Prepare 2-4 tbsp Sake (Japanese cooking wine)
3. Prepare 3 cups Rice
4. Prepare 1/2 bottle Unagi-no-Tare (Marinate Sauce)
5. Prepare As needed Wasabi
6. Prepare As needed Spring onion
7. Get As needed Nori Sea Weed
8. Make ready 500 ml Water
9. Prepare 1 tsp Japanese Soup Stock
10. Make ready 1/2 tsp Soy Sauce

Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.

Steps to make Hitsumabushi (Grilled Eel on Rice): recipe

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.

So Unagi Chazuke is simply grilled or broiled unagi placed over steamed rice (which is called Unadon) and served with hot broth. You can use either dashi or green tea for the hot. Serve the unagi strips on the rice. Here is how to enjoy Hitsumabushi. Suchen Sie nach Hitsumabushi Japanese Grilled Eel On Rice-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion.

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