Easiest Way to Make Super Quick Homemade Hitsumabushi (Grilled Eel on Rice)
Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Steps to Make Award-winning Hitsumabushi (Grilled Eel on Rice). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hitsumabushi (Grilled Eel on Rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hitsumabushi (Grilled Eel on Rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hitsumabushi (Grilled Eel on Rice) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started 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 cook it.
Ingredients and spices that need to be Take to make Hitsumabushi (Grilled Eel on Rice):
- 2 prices Kabayaki Eel
- 2-4 tbsp Sake (Japanese cooking wine)
- 3 cups Rice
- 1/2 bottle Unagi-no-Tare (Marinate Sauce)
- As needed Wasabi
- As needed Spring onion
- As needed Nori Sea Weed
- 500 ml Water
- 1 tsp Japanese Soup Stock
- 1/2 tsp Soy Sauce
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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