Japan

Hitsumabushi

Name: Hitsumabushi
Total time: 60 min
Yield: 2
Cuisine: Japan
Ingredients: 2 fillets Eel (unagi); 400 g Cooked rice; 3 tbsp each Soy sauce & mirin; 1 tbsp Sugar; 300 ml Dashi broth; some of each Wasabi & spring onion

Grilled eel over rice from Nagoya

Hitsumabushi is Nagoya's eel specialty: glazed grilled eel, finely sliced and arranged over rice.

It is traditionally eaten in three stages - plain, with condiments, and finally doused with green tea or dashi.

Servings2

Time60 min

LevelAdvanced

Ingredients

Eel (unagi)2 fillets
Cooked rice400 g
Soy sauce & mirin3 tbsp each
Sugar1 tbsp
Dashi broth300 ml
Wasabi & spring onionsome of each

★ = available authentic in the Asia Boutique

Preparation

Reduce soy sauce, mirin and sugar into a glaze.
Grill the eel and baste it several times.
Slice the eel into fine strips.
Arrange over rice.
Enjoy in portions plain, with condiments, and with dashi.

Make it original

Mirin and dashi for hitsumabushi are in the Asia Boutique.

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