Easiest Way to Make Perfect Hitsumabushi (Grilled Eel on Rice)

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 (Grilled Eel on Rice) Saori Fujimoto Singapore. Hitsumabushi is a traditional Japanese dish originating from Nagoya.

Hitsumabushi (Grilled Eel on Rice) It's definitely worth a try if you find roasted unagi at your local store. [recipe] Nagoya is a battleground of foods. Nagoya's many kinds of "Nagoyan rice" such as kishimen (rice noodles) and miso katsu (miso cutlets) are in the spotlight by people all over the country. A power food, hitsumabushi, a unique way of eating unagi (eel), is a must-try dish in the home city of Nagoya. You can cook 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. It's 2 of prices Kabayaki Eel.
  2. You need 2-4 tbsp of Sake (Japanese cooking wine).
  3. You need 3 cups of Rice.
  4. Prepare 1/2 bottle of Unagi-no-Tare (Marinate Sauce).
  5. You need As needed of Wasabi.
  6. Prepare As needed of Spring onion.
  7. It's As needed of Nori Sea Weed.
  8. Prepare 500 ml of Water.
  9. It's 1 tsp of Japanese Soup Stock.
  10. You need 1/2 tsp of Soy Sauce.

I will introduce some of Nagoya's most popular hitumabushi restaurants. Hitsumabushi is a bit different than your standard Unagi-don (grilled eel over rice) in that a lot more toppings are added to it, with a few more ways of eating it. You can pour hot tea into the bowl for a delicious meal of "O-chazuke" (my favorite way) or have it the way it is. Unadon, or grilled eel on rice, occupies the same space in Japanese cuisine as dishes like sushi, ramen and tempura.

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..

If you like Japanese food, you have probably had it at least once. Aichi Prefecture has a dish very similar to unadon called hitsumabushi. It looks like unadon at first glance, but is eaten in a very different way, as you can tell from the title of this article. Japanese BBQ Eel - Unagi Hitsumabushi: Unagi, or Japanese BBQ Eel, is one of my favorite foods. Whether in, or on, a sushi roll, in a bento, or served like this - Hitsumabushi, the bbq flavor, tender fish, and crispy skin are a triple delight.

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