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Hitsumabushi With Frozen Roasted Unagi

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Today, we will be making Hitsumabushi with frozen roasted Unagi or Japanese eel, its rice with roasted fresh water eel. This recipe will let you experience three different ways to enjoy Unagi. It is definitely worth a try if you find roasted Unagi at your nearest store. Here is a step by step guide to preparing mouth watering Hitsumabushi.
Ingredients
  Kabayaki 1 (Unagi, Frozen Roasted Eel)
  Sake 2 Tablespoon
For unagi sauce ingredients
  Mirin 2 Tablespoon
  Sake 1 Tablespoon
  Soy sauce 2 Tablespoon
  Honey 1 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)
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Rice, Fish
Interest: 
Healthy
Servings: 
2
Subtitle: 
Japanese Rice with Roasted Fresh Water Eel
Looking for a great Japanese main dish?? This Japanese delicacy is worth a try. The mouth watering taste of rice with roasted fresh water eel is sure to cast a spell on you. Surprise your family with this traditional Japanese recipe.

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