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Hitsumabushi

Name: Hitsumabushi
Total time: 1h
Yield: 2 servings
Cuisine: Japan
Ingredients: 2 unagi fillets, pre-grilled; 1/4 cup soy sauce; 1/4 cup mirin; 2 tbsp sugar; 1 tbsp sake; 2 cups short-grain rice, cooked; Nori, wasabi, spring onion; Hot dashi

Nagoya grilled eel rice eaten three ways — plain, with condiments, then as ochazuke with dashi.

1h 2 servings Medium

Ingredients

• 2 unagi fillets, pre-grilled
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 tbsp sake
• 2 cups short-grain rice, cooked
• Nori, wasabi, spring onion
• Hot dashi

Method

Step 1 of 425%

Simmer soy, mirin, sugar and sake to a glaze.

Swipe left/right to change step

1
Simmer soy, mirin, sugar and sake to a glaze.
2
Brush eel and grill or bake 5 min, glazing twice.
3
Slice over rice; divide into four portions in the eater's bowl.
4
Eat one plain, one with condiments, one as ochazuke with dashi, save one to choose.