Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Hitsumabushi (Grilled Eel on Rice) is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Hitsumabushi (Grilled Eel on Rice) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you cook that.
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The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):
- Take 2 prices Kabayaki Eel
- Make ready 2-4 tbsp Sake (Japanese cooking wine)
- Prepare 3 cups Rice
- Make ready 1/2 bottle Unagi-no-Tare (Marinate Sauce)
- Get As needed Wasabi
- Prepare As needed Spring onion
- Take As needed Nori Sea Weed
- Take 500 ml Water
- Take 1 tsp Japanese Soup Stock
- Prepare 1/2 tsp Soy Sauce
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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.
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