Photograph of the finished Hitsumabushi

Japan · Cơm lươn trộn Hitsumabushi

Hitsumabushi

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1.6 lb
  • Photograph of Rice Rice 1.1 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ⅔ cup
  • Photograph of Dashi broth Dashi broth 3 ⅓ cups
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Wasabi Wasabi 0.4 oz

Method

  1. 1 Grilled eel in kabayaki style with tare sauce for a glossy and flavorful finish.
  2. 2 Cut the eel into small pieces and mix it evenly over the hot rice in a wooden bowl.
  3. 3 Divide the rice into four equal portions right in the bowl.
  4. 4 The first part is eaten plain, the second part is mixed with green onions, seaweed, and wasabi.
  5. 5 The third portion is served hot with dashi, like rice, and the fourth portion is eaten however I like best.

With an appliance

  • Oven 50 min

    Change step 1: Cook the kabayaki on a grill rack placed in the middle of the oven at 220 degrees for 10 minutes, rotate the tray at minute 5, and brush with tare twice. The eel is cooked evenly for mixing with rice, and the sauce has a less smoky flavor compared to the grill version.

Start cooking