Hitsumabushi (Grilled Eel on Rice)
Hitsumabushi (Grilled Eel on Rice)

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, hitsumabushi (grilled eel on rice). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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. Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel grilled in a style known as kabayaki, similar to teriyaki.

Hitsumabushi (Grilled Eel on Rice) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Hitsumabushi (Grilled Eel on Rice) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 2 prices Kabayaki Eel
  2. Get 2-4 tbsp Sake (Japanese cooking wine)
  3. Take 3 cups Rice
  4. Prepare 1/2 bottle Unagi-no-Tare (Marinate Sauce)
  5. Get As needed Wasabi
  6. Make ready As needed Spring onion
  7. Prepare As needed Nori Sea Weed
  8. Make ready 500 ml Water
  9. Get 1 tsp Japanese Soup Stock
  10. Take 1/2 tsp Soy Sauce

How does this different from eel-with-rice dishes (unaju) served elsewhere? The difference is in the serving vessel, the size of the slices of eel, and the method of eating. It serves renowned hitsumabushi (chopped grilled eel on rice), a specialty of Nagoya, with which you can enjoy three different tastes at the same time. Carefully-selected eels are grilled without steaming to bring out its aroma, and finished with a sauce made with Nagoya's unique Tamari (aged) soy sauce.

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.

Hitsumabushi Bincho Main Location is a restaurant in Konan, Aichi Extras. Hitsumabushi (chopped grilled eel on rice ) Served in a Pail. One of my favorite foods ever is Hitsumabushi. I do really enjoy eating Japanese eel whenever I can in Japan, as Unagi Sushi, Unagi Don (Unagi bowl), Unaju (Unagi rice) or in any other form that Japanese freshwater eel is served. There are countless Unagi eel dishes.

So that is going to wrap it up for this special food hitsumabushi (grilled eel on rice) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!