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