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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire.

Hitsumabushi (Grilled Eel on Rice) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Hitsumabushi (Grilled Eel on Rice) is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):
  1. Get prices Kabayaki Eel
  2. Make ready Sake (Japanese cooking wine)
  3. Prepare Rice
  4. Make ready Unagi-no-Tare (Marinate Sauce)
  5. Make ready Wasabi
  6. Prepare Spring onion
  7. Take Nori Sea Weed
  8. Take Water
  9. Prepare Japanese Soup Stock
  10. Make ready Soy Sauce

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. Grilled eel, steamed eel, cooked eel. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels.

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.

It's definitely worth a try if you find roasted unagi at your local store. [recipe] The regional dish of white rice topped with grilled eel, soy-based sauce, and spices such as Japanese pepper is known as hitsumabushi. 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. Hitsumabushi Bincho Main Location is a restaurant in Konan, Aichi Extras. Hitsumabushi (chopped grilled eel on rice ) Served in a Pail.

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