Recipe: Perfect Hitsumabushi (Grilled Eel on Rice)

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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. It's definitely worth a try if you find roasted unagi at your.

Hitsumabushi (Grilled Eel on Rice) Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. 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 local. You can cook 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. Prepare 2-4 tbsp of Sake (Japanese cooking wine).
  3. It’s 3 cups of Rice.
  4. You need 1/2 bottle of Unagi-no-Tare (Marinate Sauce).
  5. It’s As needed of Wasabi.
  6. It’s As needed of Spring onion.
  7. You need As needed of Nori Sea Weed.
  8. You need 500 ml of Water.
  9. It’s 1 tsp of Japanese Soup Stock.
  10. It’s 1/2 tsp of Soy Sauce.

Thaw the unagi beforehand and place it on a heated grill with the skin side face down. 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. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Hitsumabushi Grilled Eel On Rice Specialty. Tuhansia uusia ja laadukkaita kuvia joka päivä.

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..

Delicious Hitsumabushi (Grilled Eel on Rice). On a search for hitsumabushi an hour before leaving the city from Nagoya It is a tiny restaurant, but the grilled eel on rice set is wonderfully delicious. While I don't know how the portion sizes compare, the price was. It is basically grilled eel on the rice bowl, but it comes some condiments and grean tea based soup to mix with. It means you can enjoy the delicious eel in different ways at one time.

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