Photograph of the finished Hitsumabushi Nagoya

Japan · Cơm lươn thùng gỗ ăn ba lượt

Hitsumabushi Nagoya

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 3.1 lb
  • Photograph of Steamed rice Steamed rice 3.1 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ¾ cup
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Dashi broth Dashi broth 5 ⅛ cups
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of Wasabi Wasabi 1.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz

Method

  1. 1 The flat-sliced eel is grilled in three stages: dry-grilled, steamed, and then grilled again with tare sauce.
  2. 2 Chop the grilled eel into small pieces and mix it thoroughly into the hot rice in a wooden container.
  3. 3 The way hitsumabushi is to chop the meat and mix it into the rice is what distinguishes it from the version where the whole piece of meat is placed on top of the rice.
  4. 4 First, scoop it into a bowl and eat the eel rice as is.
  5. 5 For the second round, mix chopped green onions, seaweed, and wasabi into the bowl of rice and continue eating.
  6. 6 The third pour of hot dashi broth into the bowl to serve with the rice represents the three correct steps for this dish.

With an appliance

  • Charcoal grill 1 hr

    Grill the eel 12 cm above the grill for all three batches; the smoky flavor is the authentic taste of Nagoya eel.

Start cooking