"Himatsubushi" Style Eel Rice For Midsummer's Day

Name: "Himatsubushi" Style Eel Rice For Midsummer's Day
Yield: 2 servings
Cuisine: American
Ingredients: 270 ml White rice; 1/2 pack Chirashizushi powder; 5 Shiso leaves; 1 tbsp Toasted peeled sesame seeds; 1 see Kinshi tamago (finely shredded thin omelet); 1 Precooked eel with sauce; 1/2 of a small cucumber Cucumber; 1 Shredded nori seaweed; 1 Sansho pepper powder

cookpad.japan @cookpad_jp

I love "Himatsubushi" (an eel and rice dish that's the speciality of a famous restaurant in Nagoya), but a restaurant on a certain shopping street was serving eel on top of buckwheat rice. That made me completely rethink my preconception that eel had to be served with plain white rice, and got me thinking about new recipes. The acidity of the vinegar in the sushi rice whets your appetite and may help combat summer fatigue.

It's better to cook your rice so it's a little firmer than usual, to avoid it getting too wet and sticky.
The usual ratio of chirashi sushi seasoning is 1 pack to 1.5 rice cooker cups of rice, but that's too strong so I used half that amount.
Peeled sesame seeds have a better texture. If you soak the cucumber in water it will become crispier and any bitterness will dissipate. For 2 servings. Recipe by vegeful

cookpad.japan @cookpad_jp

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Ingredients

2 servings

For the sushi rice:
270 mlWhite rice
1/2pack Chirashizushi powder
5Shiso leaves
1 tbspToasted peeled sesame seeds
Toppings:
1see Kinshi tamago (finely shredded thin omelet)
1Precooked eel with sauce
1/2of a small cucumber Cucumber
1Shredded nori seaweed
1Sansho pepper powder

Saved

Steps

1

Cook the rice so it's a bit firmer than usual. Make the finely shredded egg, referring to. I used 3 sheets of usuyaki tamago (very thin omelet).
https://cookpad.wasmer.app/us/recipes/169366-foolproof-usuyaki-tamago-thin-omelette-and-kinshi-tamago-shredded-omelette-for-chirashi-sushi

Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi
2

Finely julienne the cucumber and 3 of the shiso leaves. Put the remaining 2 shiso leaves in a bowl of cold water, and pat them dry just before serving.
3

Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny.
4

As the rice cools, warm up the eel and cut into easy to eat pieces. Refer tofor instructions for how to best heat up pre-cooked eel.
https://cookpad.wasmer.app/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel

How to Warm Up Inexpensive Storebought Kabayaki Eel
5

Put the rice into a serving bowl or dish and top with the kinshi tamago (shredded omelet), cucumber, the reserved whole shiso leaves and the eel. Add some shredded nori seaweed and shiso pepper to taste.
6

It's also good without cucumber.
7

See this recipe for suggestions on how to heat up pre-cooked eel.
https://cookpad.wasmer.app/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel

How to Warm Up Inexpensive Storebought Kabayaki Eel
8

When you have leftover eel, turn it into umaki - eel filled omelettes.