How to Prepare Award-winning Hitsumabushi (Grilled Eel on Rice)

Hitsumabushi (Grilled Eel on Rice).

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Hitsumabushi (Grilled Eel on Rice) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes delicious. Hitsumabushi (Grilled Eel on Rice) is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you cook 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. {Make ready 3 cups of Rice.
4. {Make ready 1/2 bottle of Unagi-no-Tare (Marinate Sauce).
5. {Make ready As needed of Wasabi.
6. {Prepare As needed of Spring onion.
7. {Get As needed of Nori Sea Weed.
8. {Take 500 ml of Water.
9. {Take 1 tsp of Japanese Soup Stock.
10. {Make ready 1/2 tsp of Soy Sauce.

Instructions 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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