Recipe of Speedy Hitsumabushi (Grilled Eel on Rice)

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

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

Hitsumabushi (�Ђ‚܂Ԃ�) 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, the third with broth or tea to. 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 ! 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.

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.

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 ! 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. Unadon, or grilled eel on rice, occupies the same space in Japanese cuisine as dishes like sushi, ramen and tempura.

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