Hitsumabushi recipe - ingredients, nutrition and when to eat it
Hitsumabushi is a Nagoya-style rice bowl topped with sweet-savory grilled eel. It is enjoyable in three ways: first on its own, then with garnishes, and…
Hitsumabushi is a Nagoya-style rice bowl topped with sweet-savory grilled eel. It is enjoyable in three ways: first on its own, then with garnishes, and finally with dashi poured over it, making it ideal for a leisurely dinner or a hearty weekend lunch.
Japanese · 25 minutes to cook
Tips: Keep the heat at medium, as the sauce can burn easily if the eel is grilled over high heat from the start.
Tips: Instead of pouring on a lot of sauce at once, brush on thin layers twice while grilling for a more distinct flavor.
Tips: Brew the tea broth with water around 80°C rather than boiling water for a gentler aroma.
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Ingredients (1 serving)
- Eel — 120 g
- Cooked rice — 210 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Green onion — 10 g
- Wasabi — 2 g
- Sesame seeds — 1 tsp
- Green tea leaves — 2 g
- Kombu — 3 g
- Water — 250 ml