How to Prepare Perfect Hitsumabushi (Grilled Eel on Rice)

Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, Simple Way to Prepare Quick Hitsumabushi (Grilled Eel on Rice). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Hitsumabushi (Grilled Eel on Rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hitsumabushi (Grilled Eel on Rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hitsumabushi (Grilled Eel on Rice) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Hitsumabushi (Grilled Eel on Rice) using 10 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Hitsumabushi (Grilled Eel on Rice):

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

Instructions to make to make 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.

While that is in no way the end all be all guide to cooking easy and quick lunches it's good food for thought. The hope is that will get your own creative juices flowing so you are able to prepare excellent lunches for your family without needing to perform too terribly much heavy cooking at the approach.

So that is going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Hitsumabushi (Grilled Eel on Rice). Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!