Recipe of Favorite Hitsumabushi (Grilled Eel on Rice)

Hitsumabushi (Grilled Eel on Rice).

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, hitsumabushi (grilled eel on rice). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Hitsumabushi (Grilled Eel on Rice) is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Hitsumabushi (Grilled Eel on Rice) is something that I've loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):

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

Steps 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..

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