Hitsumabushi (Grilled Eel on Rice). 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. 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.

Thaw the unagi beforehand and place it on a heated grill with the skin side face down. 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. You can cook Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Hitsumabushi (Grilled Eel on Rice)

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

It means you can enjoy the delicious eel in different ways at one time. Here is the top famous hitsumabushi restaurants in Nagoya. Hitsumabushi is a traditional Japanese dish originating from Nagoya. Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes.

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..

The dish is also served in. About unagi, grilled freshwater eel, used in Japanese cuisine. The dish is usually served in a set together with a clear soup that contains some of the eel's innards. Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.