Easiest Way to Prepare Gordon Ramsay Hitsumabushi (Grilled Eel on Rice)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, hitsumabushi (grilled eel on rice). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hitsumabushi is a traditional Japanese dish originating from Nagoya. Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. Unadon, or grilled eel on rice, occupies the same space in Japanese cuisine as dishes like sushi, ramen and tempura.

Hitsumabushi (Grilled Eel on Rice) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Hitsumabushi (Grilled Eel on Rice) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 2 prices Kabayaki Eel
2. Get 2-4 tbsp Sake (Japanese cooking wine)
3. Take 3 cups Rice
4. Take 1/2 bottle Unagi-no-Tare (Marinate Sauce)
5. Get As needed Wasabi
6. Get As needed Spring onion
7. Make ready As needed Nori Sea Weed
8. Get 500 ml Water
9. Prepare 1 tsp Japanese Soup Stock
10. Get 1/2 tsp Soy Sauce

The dish is usually served in a set together with a clear soup that contains some of the eel's innards. Hitsumabushi is eaten in four steps: the first portion is eaten straight with rice, the second with rice and condiments, the third with. Hitsumabushi is a specialty dish from Nagoya, consisting of steamed Japanese rice, barbecue grilled eel fillet, a beautifully thick, sticky, sweet/savoury sauce, and assorted condiments and garnishes. You can leave a comment if you have any suggestion on what you want me to eat next!😆 [use CC to enable Subtitles] Hello, my name is Kinoshita Yuka !

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.

Hitsumabushi is a specialty dish from Nagoya, consisting of steamed Japanese rice, barbecue grilled eel fillet, a beautifully thick, sticky, sweet/savoury sauce, and assorted condiments and garnishes. You can leave a comment if you have any suggestion on what you want me to eat next!😆 [use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! OoGui (eating a lot) is my channel's main focus. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice. So Unagi Chazuke is simply grilled or broiled unagi placed over steamed rice (which is called Unadon) and served with hot broth.

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