How to Cook Perfect Hitsumabushi (Grilled Eel on Rice)

Hitsumabushi (Grilled Eel on Rice). Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It's definitely worth a try if you find roasted unagi at your. 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.

Thaw the unagi beforehand and place it on a heated grill with the skin side face down. Japanese Food Hitsumabushi is a tasty dish of chopped grilled eel on a bed of rice in a lacquerrware container called a Hitsu. ひつまぶし Japanese food -Hitsumabushi Chazuke-: eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice with hot tea. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice. You can cook Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Hitsumabushi (Grilled Eel on Rice)

1. Prepare 2 of prices Kabayaki Eel.
2. Prepare 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. It's As needed of Wasabi.
6. You need As needed of Spring onion.
7. It's As needed of Nori Sea Weed.
8. It's 500 ml of Water.
9. Prepare 1 tsp of Japanese Soup Stock.
10. You need 1/2 tsp of Soy Sauce.

So Unagi Chazuke is simply grilled or broiled unagi placed over steamed rice (which is called Unadon) and served with hot broth. You can use either dashi or green tea for the hot. Perfectly grilled eel, crisp on the outside and tender on the inside. Go for white eel if you want the original taste of the fresh fish as it is only slightly The best grilled eel I have eaten, very tasty.

Hitsumabushi (Grilled Eel on Rice) step by step

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..

One should go early to avoid the Long queue. One of the best things I have ever eaten in my whole entire life. #Japan #delicious. It is basically grilled eel on the rice bowl, but it comes some condiments and grean tea based soup to mix with. It means you can enjoy the delicious eel in different ways at one time. Here is the top famous hitsumabushi restaurants in Nagoya.