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

Before you jump to Hitsumabushi (Grilled Eel on Rice) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to hitsumabushi (grilled eel on rice) recipe. To cook hitsumabushi (grilled eel on rice) you need 10 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Hitsumabushi (Grilled Eel on Rice):
  1. Use 2 prices Kabayaki Eel
  2. Provide 2-4 tbsp Sake (Japanese cooking wine)
  3. Get 3 cups Rice
  4. Get 1/2 bottle Unagi-no-Tare (Marinate Sauce)
  5. Use As needed Wasabi
  6. Prepare As needed Spring onion
  7. Get As needed Nori Sea Weed
  8. You need 500 ml Water
  9. Take 1 tsp Japanese Soup Stock
  10. Take 1/2 tsp Soy Sauce
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.

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