Step-by-Step Guide to Make Homemade Hitsumabushi (Grilled Eel on Rice)

by

Hitsumabushi (Grilled Eel on Rice). 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.

Hitsumabushi (Grilled Eel on Rice) 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. About unagi, grilled freshwater eel, used in Japanese cuisine.

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hitsumabushi (grilled eel on rice). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Hitsumabushi (Grilled Eel on Rice) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Hitsumabushi (Grilled Eel on Rice) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular 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 cook that.

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

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

The dish is usually served in a set together with a clear soup that contains some of the eel's innards. Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. You can leave a comment if you have any suggestion on what you want me to eat next!😆 [use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! OoGui (eating a lot) is my channel's main focus.

Steps to make Hitsumabushi (Grilled Eel on Rice):

  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..

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. 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. 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.

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’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

Leave a Comment