"Himatsubushi" Style Eel Rice For Midsummer's Day.
Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, "himatsubushi" style eel rice for midsummer's day. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. "Himatsubushi" Style Eel Rice For Midsummer's Day is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook "himatsubushi" style eel rice for midsummer's day using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- {Prepare of For the sushi rice:.
- {Get 270 ml of White rice.
- {Make ready 1/2 of pack Chirashizushi powder.
- {Get 5 of Shiso leaves.
- {Take 1 tbsp of Toasted peeled sesame seeds.
- {Prepare of Toppings:.
- {Take 1 of see Kinshi tamago (finely shredded thin omelet).
- {Make ready 1 of Precooked eel with sauce.
- {Make ready 1/2 of of a small cucumber Cucumber.
- {Get 1 of Shredded nori seaweed.
- {Make ready 1 of Sansho pepper powder.
Steps to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- Cook the rice so it's a bit firmer than usual. Make the finely shredded egg, referring to. I used 3 sheets of usuyaki tamago (very thin omelet). https://cookpad.com/us/recipes/169366-foolproof-usuyaki-tamago-thin-omelette-and-kinshi-tamago-shredded-omelette-for-chirashi-sushi.
- Finely julienne the cucumber and 3 of the shiso leaves. Put the remaining 2 shiso leaves in a bowl of cold water, and pat them dry just before serving..
- Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny..
- As the rice cools, warm up the eel and cut into easy to eat pieces. Refer tofor instructions for how to best heat up pre-cooked eel. https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel.
- Put the rice into a serving bowl or dish and top with the kinshi tamago (shredded omelet), cucumber, the reserved whole shiso leaves and the eel. Add some shredded nori seaweed and shiso pepper to taste..
- It's also good without cucumber..
- See this recipe for suggestions on how to heat up pre-cooked eel. https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel.
- When you have leftover eel, turn it into umaki - eel filled omelettes..
So that is going to wrap this up for this special food "himatsubushi" style eel rice for midsummer's day recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!