How to Make Delicious Hitsumabushi (Grilled Eel on Rice)

Hitsumabushi (Grilled Eel on Rice). Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire.

Hitsumabushi looks like a typical grilled eel on rice eaten throughout Japan but it is different. The first difference is that the eel is grilled but it is chopped in smaller pieces. Normal grilled eel on rice is not chopped in small p Unadon, or grilled eel on rice, occupies the same space in Japanese cuisine as dishes like sushi, ramen and tempura. You can have Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Hitsumabushi (Grilled Eel on Rice)

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

If you like Japanese food, you have probably had it at least once. Aichi Prefecture has a dish very similar to unadon called hitsumabushi. It looks like unadon at first glance, but is eaten in a very different way, as you can tell from the title of this article. The regional dish of white rice topped with grilled eel, soy-based sauce, and spices such as Japanese pepper is known as hitsumabushi.

Hitsumabushi (Grilled Eel on Rice) instructions

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..

How does this different from eel-with-rice dishes (unaju) served elsewhere? The difference is in the serving vessel, the size of the slices of eel, and the method of eating. See great recipes for Hitsumabushi (Grilled Eel on Rice), roasted eel in rice too! If you have a chance to come to Nagoya, you MUST try the local dish called hitsumabushi. It is basically grilled eel on the rice bowl, but it comes some condiments and grean tea based soup to mix with.