Hitsumabushi (Grilled Eel on Rice)

Name: Hitsumabushi (Grilled Eel on Rice)
Yield: 4 servings
Cuisine: American
Ingredients: 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

Saori Fujimoto @cook_2635889

Singapore

Hitsumabushi (Grilled Eel on Rice)

Saori Fujimoto @cook_2635889

Saved

Ingredients

4 servings

2prices Kabayaki Eel
2-4 tbspSake (Japanese cooking wine)
3 cupsRice
1/2 bottleUnagi-no-Tare (Marinate Sauce)
As neededWasabi
As neededSpring onion
As neededNori Sea Weed
500 mlWater
1 tspJapanese Soup Stock
1/2 tspSoy Sauce

Saved

Steps

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.