Hitsumabushi with Frozen Roasted Unagi
|Kabayaki||1 (Unagi, Frozen Roasted Eel)|
|For unagi sauce ingredients|
|Soy sauce||2 Tablespoon|
|For dashi stock ingredients|
|Hot water||400 Milliliter (1.69 cup)|
|Kombu kelp||2 (1x1 inch)|
|Katsuobushi shavings||1⁄8 Ounce (4g, Bonito Flakes)|
|Usukuchi soy sauce||3 Drop (saltier and lighter in color than koikuchi)|
|For seasoning ingredients|
|Sansho powder||1 Teaspoon (Pepper Powder)|
|Toasted nori seaweed||2 Tablespoon, crumbled|
|Spring onions||2 Tablespoon|
|Wasabi paste||1 Tablespoon|
|Steamed rice||14 1⁄8 Ounce (400g)|
1. Brush the kombu kelp pieces to remove dust and place it in a tea pot with a fine mesh strainer.
2. Add Bonito Flakes to the kombu kelp and pour hot water & leave it for 5 minutes to form a stock.
3. Remove the bornito flakes and kombu kelp by removing the strainer. This is the best way to make bonito flakes and kombu kelp stock in small amount.
4. Transfer the stock to a pot and turn on the burner. You can remove the rest of the bornito flakes by straining it through a paper towl.
5. Add sake, salt and Usukuchi Soy Sauce to the stock.
6. Stir with a set of chop sticks and bring to a boil. Then turn off the stove.
7. Add Mirin and sake in another pot and turn on the burner. Lighltly boil and let the alcohol evaporate. Keep close eye on the sauce to avoid any alcohol ighition.
8. When all the alcohol has evaporated, add the soy sauce and honey. Stir and bring the sauce to a boil.
9. Turn off the burner and pour the sauce in a separate container.
10. Thaw the Unagi Kabayaki before hand and place it in a heated grill with the skin side down.
11. Apply sake with a brush to make the Unagi tender.
12. Shift the position of Unagi to roast thoroughly.
13. When the Unagi is nice and aromatic, flip it over.
14. Slightly apply sake on the skin side with a brush.
15. Keep an eye on the Unagi as it is easily burnt.
16. Shift the position of Unagi to roast it evenly.
17. When the face side is becomes soft and lightly brown, flip it over and take it out.
18. Place the Unagi on to the cutting board and cut into half inch strips.
19. Now the rice is ready. Lightly mix the rice with a spatula.
20. Serve it in a bowl for 3 people.
21. Drizzle 5 tsp of Unagi sauce.
22. Serve the Unagi strips on the rice.
23. Reheat the dashi stock and pour in a tea pot.
24. Serve Unagi and rice in a small bowl.
25. For the 1st bowl, simple sprinkle some Sansho Pepper Powder and simply enjoy the Unagi bowl.
26. For the 2nd bowl, season with chopped spring onion, crumbled roasted nori, and wasabi paste
27. For the 3rd bowl, add the hot dashi stock to the bowl topped with seasonings.