Recipe of Ultimate Hitsumabushi (Grilled Eel on Rice)

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Hitsumabushi (Grilled Eel on Rice). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Hitsumabushi (Grilled Eel on Rice) Recipe. 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.

You can have Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Hitsumabushi (Grilled Eel on Rice)

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

Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.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.About unagi, grilled freshwater eel, used in Japanese cuisine.

Hitsumabushi (Grilled Eel on Rice) instructions

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..

Thaw the unagi beforehand and place it on a heated grill with the skin side face down.Hitsumabushi is a traditional Japanese dish originating from Nagoya.Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes.

The dish is usually served in a set together with a clear soup that contains some of the eel's innards.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.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.Carefully-selected eel is grilled in our special way.