Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Hitsumabushi (Grilled Eel on Rice) is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Hitsumabushi (Grilled Eel on Rice) is something that I’ve loved my whole 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.
To begin with this recipe, we have to prepare a few components. You can have 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):
- Prepare 2 prices Kabayaki Eel
- Prepare 2-4 tbsp Sake (Japanese cooking wine)
- Take 3 cups Rice
- Get 1/2 bottle Unagi-no-Tare (Marinate Sauce)
- Take As needed Wasabi
- Prepare As needed Spring onion
- Make ready As needed Nori Sea Weed
- Get 500 ml Water
- Get 1 tsp Japanese Soup Stock
- Take 1/2 tsp 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!š [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.
Steps 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.
Hitsumabushi (ļ潊ĀÜŌļæ½) 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. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more. 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.
So that’s going to wrap this up for this special food hitsumabushi (grilled eel on rice) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
