How to Make Tasty Hitsumabushi Grilled Eel on Rice

Without fail cooking ultimate Hitsumabushi (Grilled Eel on Rice) easy, tasty, practical.

Good Evening every body, at this time you get present recipe Hitsumabushi (Grilled Eel on Rice) with 10 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Hitsumabushi (Grilled Eel on Rice).

Ingredients for Hitsumabushi (Grilled Eel on Rice)

1. Prepare : prices Kabayaki Eel.

2. Needed : Sake (Japanese cooking wine).

3. Needed : Rice.

4. Needed : Unagi-no-Tare (Marinate Sauce).

5. Needed : Wasabi.

6. Prepare : Spring onion.

7. Prepare : Nori Sea Weed.

8. Prepare : Water.

9. Prepare : Japanese Soup Stock.

10. Needed : Soy Sauce.

If all ingredients Hitsumabushi (Grilled Eel on Rice) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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